Sunday, December 27, 2020

Marbled Smoked Salmon-Topped Deviled Eggs


Holiday meal planning was definitely scaled back with the current shelter-in-place orders. But that didn't mean that I wasn't going to try to make some pretty and tasty bites for our meal. It was just the four of us around our dining room table, but we did deliver Christmas dinner to my parents as well. 

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. They weren't completely red and green, but they were festive enough.

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.

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