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Marbled Smoked Salmon-Topped Deviled Eggs #FishFridayFoodies


It's time for the May Fish Friday Foodies' 2022 event. 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. This month I am hosting and told the group: "Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvres. Get creative with a seafood-based amuse-bouche." Here's the line-up...


Marbled Smoked Salmon-Topped Deviled Eggs
 

One of my very favorite small bites to make: deviled eggs. They are easy, flexible, and the perfect bite or two to start a feast. To make our deviled eggs a little bit more fancy, I decided to marble them with a red dye. Then we topped them with smoked salmon and a few capers. 

Ingredients serves 6

Marbled Eggs
  • 6 eggs
  • water
  • food dye (I used a red though it ended up more of a pink)

Filling
  • 2 Tablespoons organic mayonnaise
  • 2 Tablespoons whole milk yogurt (you can use 4 Tablespoons total mayonnaise if you wish)
  • 1 teaspoons mustard
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

Finishing
  • smoked salmon, sliced
  • capers, drained
  • freshly ground pepper for sprinkling

Procedure

Place the eggs in a pot with the water, making sure that there is at least an inch of water over the eggs. Bring the water to a rolling boil. Let cook for 5 minutes. Remove from heat and let the eggs stand in the hot water for 15 - 20 minutes. Run the under cold water to cool. 
 
Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry.
 
Place the cracked eggs back in the pot and cover them with water again. Add in enough food dye to get the color that you want.
 
Bring back to a boil. Then remove the pot from heat and let the eggs stand until cool.
 
Peel eggs and halve lengthwise.
 
Filling
Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise, yogurt, and mustard. Season to taste with salt and pepper.
 
Spoon the egg yolk mixture back into the egg whites. You can also pipe the mixture back in if you wish.
 
Finishing
Garnish the top with sliced salmon and a few capers. Sprinkle with freshly ground pepper and serve immediately.
 
That's it! The #FishFridayFoodies will be back in June with more recipes to inspire you. Stay tuned!

Comments

  1. Super pretty with the marbling! Thanks for the fun theme!

    ReplyDelete
  2. These are the perfect marriage of two of my favorite things, deviled eggs and smoked salmon. Oh, and also capers! Delicious combo!

    ReplyDelete

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