SRC: Smoked Salmon Deviled Eggs + Bison Brewing's Saison de Wench

It's time for Group B's Secret Recipe Club May reveal. This month I was assigned to Secrets from the Cookie Princess, but one of the other bloggers needed help finishing her assignment and I happily took on A Spoonful of Thyme as well.

Kathy is the blogger behind A Spoonful of Thyme and this is the first time I've gotten to explore her blog. She's been part of a gourmet group for thirty-three years. Wow! So many of her recipes were intriguing - Red Wine Pot Roast with Honey and Thyme, Fiddlehead Fern, Heirloom Tomato Marmalade, and Plum Tart with Ginger Crust.

But, as I was limited on time, I picked her Smoked Salmon Deviled Eggs. I made a few adaptations, swapping out capers and pickles for marinated artichoke hearts, subbing a different mustard and using the herbs that I had in my fridge. But the smoked salmon is truly the star of this dish. They were the perfect first course for my Mothers' Day feast. Thanks for the inspiration, Kathy. Lynne, hope you're on the mend!

Ingredients

8 hard boiled eggs
2 T mayonnaise
1 t mustard (I used spicy mustard)
4 oz. smoked salmon, chopped - set some aside for garnish
2 T marinated artichokes, chopped
fresh parsley
fresh carrot greens
freshly ground pepper
fleur de sel

Procedure

Halve the eggs lengthwise and pop the egg yolks into a small bowl. Mash the yolks. Stir in the mayonnaise and mustard. Taste and adjust the mayo and mustard as desired. Add the artichokes, salmon and herbs. Stir and mix together gently. Taste again and adjust, if needed.

Spoon or pipe the mixture into the egg white halves. Garnish with a piece of salmon. Sprinkle with chopped herbs after plating them.

I paired them with Bison Brewing's Saison de Wench! Here are my tasting notes on that beer. It's amazing! Cheers!

Here's what the rest of the creative cooks in Group B made...

An InLinkz Link-up

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