Smoked Salmon Deviled Eggs
Author: 
Serves: 24
 
These super-savory deviled eggs are the perfect protein-filled bite. They're especially good with Bloody Marys.
Ingredients
  • 1 dozen eggs, boiled and peeled
  • 3 Tbsp. (heaping) mayonnaise, preferably Duke's
  • 2 Tbsp Creme Fraiche
  • 2 Tbsp. capers, chopped
  • 1 Tbsp. pickled onions, finely chopped (see recipe in the instructions or click on the link above)
  • 1 tsp. caper brine
  • 8 oz. hot smoked salmon, broken into small, bite-sized pieces
  • Pickled red onion and chives to garnish
Instructions
  1. Cut the boiled eggs in half lengthwise. Carefully scoop out the yolks into a bowl. Place egg white cups onto a plate for later.
  2. Add mayonnaise, creme fraiche, capers, chopped pickled onion, and brine to the bowl. With a whisk, whip the ingredients together until everything is well combined and a creamy consistency.
  3. Fill a piping bag or a zip lock bag with the corner cut off (see video below) with the yolk mixture. Fill each of the egg cups with filling.
  4. Top each with a bite-sized piece of smoked salmon, pickled onion, and chives.
  5. To quick pickle your red onion:
  6. Boil 3 cups of water. Cut a red onion in ¼ inch slices and place in a sieve over an empty pot in the sink. To a quart sized mason jar, add ¾ cup apple cider vinegar, 2 tsp sugar, 2 tsp salt, 2 cloves of crushed garlic, and 1 tsp. whole mustard seed (or whole-grain brown prepared mustard if that's all you have). Stir everything until sugar and salt is dissolved.
  7. Pour boiling water over onions to par-blanch them. Add onions to jar. If vinegar mixture does not cover the onions, add just enough drained boiling water to cover. Discard the rest of the water.
  8. Let sit for at least 30 minutes. They should stay good for a couple weeks.
Recipe by Sense of Taste at https://sensetaste.com/smoked-salmon-deviled-eggs/