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
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
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.