Two Elegant Deviled Egg Recipes

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Smoked salmon deviled egg
Smoked Salmon Deviled Eggs
Crab Deviled Eggs
Crab Deviled Eggs

Another great way to use hard-boiled eggs.   A tip for success – use creme frâiche instead mayonnaise, it allows the wonderful flavors of salmon, crab and herbs to shine through.  The recipes are simple.  You can even make them a couple of days ahead of serving (keep refrigerated).

Smoked Salmon Deviled Eggs

Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

  • 6 eggs hard-boiled
  • 1/4 cup creme frâiche
  • 1/2 cup thin-sliced smoked salmon diced
  • 1 1/2 Tbsp capers drained
  • 3 Tbsp red onion minced
  • 2 Tbsp fresh dill minced
  • Salt and pepper to taste

Instructions

  • Hard boil eggs.  Peel and slice the egg, lengthwise in half.  
  • Put the yolks in a bowl.  Mash the yolks with a fork and add the remainder of the ingredients and stir.  
  • Either pipe (using a piping bag) or spoon mixture into egg whites.
  • Garnish with additional dill.

Green Eggs and Crab

Course: Appetizer
Cuisine: American
Servings: 6

Ingredients

  • 6 hard-boiled eggs
  • 1/4 cup creme frâiche
  • 1/4 cup celery diced
  • 2 scallions thinly sliced, white and light green parts only
  • 4 drops of Tabasco Sauce
  • 2 Tbsp fresh chives minced
  • 1/2 cup fresh lump crab drained
  • Salt & pepper to taste

Instructions

  • Hard boil eggs.  Peel and slice the eggs, lengthwise in half.   
  • Put the yolks in a bowl.  Mash the yolk with a fork and add the remainder of the ingredients and stir.
  • Either pipe (using a piping bag) or spoon mixture into egg whites.
  • Garnish with additional chives.

 

 

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