Updated 04/22/2011 05:00 AM
Recipe: Deviled Eggs with Smoked Salmon, Capers and Dill
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- 12 large eggs
- 3 Tbs mayonnaise to start plus more as needed to make mixture creamy
- 1-2 tsp Dijon mustard
- 5-6 shakes Tabasco (or more to taste)
- 4 ounces sliced smoked salmon
- Approx. 2 Tbs capers, well drained
- Approx. 1-2 Tbs chopped fresh dill
- 1 large Ziploc bag for making pastry bag (optional)
Carefully add the eggs to a deep pot with just enough water to cover and bring it up to a boil.
Just as it comes to a boil, adjust the heat so it stays at a gentle simmer and immediately set the timer for exactly 12 minutes.
This same technique will work with any number of eggs and then, once the buzzer goes off, run the eggs under cold water until they're cool enough to handle, peel them, slice them in half lengthwise and remove and add the egg yolks to a small mixing bowl.
At this point you'll need to devil the egg yolks by adding about 3 Tbs mayonnaise to start, 1 tsp Dijon mustard and then add 5-6 shakes Tabasco sauce and use a rubber spatula to smash it together until it is nice and smooth.
That will take a few minutes to smooth out and you'll probably need to add more mayonnaise as well and then place the mixture into one corner of a large Ziploc bag and use a pair of scissors to snip a little bit of the corner off to make a homemade pastry bag.
4 ounces of sliced smoked salmon should be enough for 1 dozen eggs and you'll want to cut it into 1 1/2 inch squares and line the cup part of each half egg with the salmon....top each one of those with some of the egg yolk mixture and finish with some well drained capers and fresh chopped dill on top of each one.
This recipe is easy to reduce by half.
Substitute sliced smoked deli ham for the salmon if you like.
Try to assemble these as close to the beginning of your party as you can, keep lightly wrapped in the fridge if not serving right away.