Skip to main content

Smoked Salmon Deviled Eggs #FishFridayFoodies


It's time for Fish Friday Foodies' August event. I don't remember why I missed July's event. Darn it.

In any case, we are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. And this month, Wendy is also hosting as we share picnic fare that includes seafood. She wrote, "Share a recipe that is perfect for taking with you on a picnic. Think salads, sandwiches, spreads, dips, potluck side dishes."

Before I get to my recipe. Here's the rest of the #FishFridayFoodies' picnic menu...




Ingredients serves 4
  • 4 hardboiled eggs, peeled and halved*
  • 2 T mayonnaise (here's my homemade version)
  • 1 T diced smoked salmon + more for garnish
  • 1 T capers
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

*I know a lot of people have their favorite method for hardboiling an egg. This is mine: place eggs in a pot and cover them with water. Bring the water to a boil, let the eggs boil for five minutes. Remove from heat and let them cool completely in the cooking water.

Procedure

Place the egg yolks in a small mixing bowl. Add in mayonnaise, salmon, and capers. Blend with a fork until well-combined and fluffy. Season to taste with salt and pepper, as needed.


Spoon the filling back into the cooked egg whites and top with a thin slice of smoked salmon as a garnish.

Comments

  1. I can always use another deviled egg recipe. Those are great when doing low carb.

    ReplyDelete
  2. I've been meaning to try smoked salmon deviled eggs! Now I'm itching to try these!

    ReplyDelete
  3. Deviled Eggs are always a welcome addition at any picnic and I love this smoked salmon version.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce