Saturday Afternoon Platter - Smoked Salmon Devilled Eggs
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Saturday Afternoon Platter - Smoked Salmon Devilled Eggs
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Smoked Salmon Devilled Eggs. Delicious and rich. These devilled eggs are the perfect canapé or appetiser.
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Ingredients
- 6 medium-sized eggs
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 gherkin
- 1-2 teaspoon red onion (I cut a few slices, chop it and then measure it)
- 60 g smoked salmon
- pepper to taste
- fresh dill
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Instructions
- Place the eggs in a small saucepan and cover with water.
- Place over a high heat, cover and bring to a boil.
- As soon as the water boils remove the eggs from the heat, without removing the lid.
- Leave the eggs for 10 minutes, then drain and plunge into a bowl of iced water, or run under cold water until chilled.
- Once the eggs are cool, peel carefully. I like to gently crack the shell and remove a small piece along with the membrane. Then I place the egg back into the water whilst I repeat the process with the remaining eggs. This allows the water to seep between the egg and the membrane and usually makes it easier to remove the shell.
- Use a sharp knife to cut the eggs in half, then carefully use a teaspoon to remove the yolks whilst keeping the white intact.
- Place 4 of the egg yolks in a bowl with the mayonnaise and mustard, then use a fork to smash and mix them together.
- Finely chop the gherkin and add to the bowl.
- Then finely chop the onion, measure 2 teaspoons and add to the egg. (*see note above)
- Finely chop the smoked salmon and mix through the eggs.
- Scoop the egg mixture into a ziplock bag.
- Place the egg whites onto your serving platter.
- Snip the corner off the ziplock bag and 'pipe' the salmon mixture into the egg whites.
- Garnish with fresh dill and serve with a good grinding of black pepper.
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