Deviled eggs with salmon and smoked paprika
I’m sure you can remember; you would go to a party of your grandma or another family member (this story is kind of depending on your age!) and once every so often a plate filled with treats would pass by. In our home that was usually little rolls of gherkin and ham, deviled eggs, sausage and cubes of cheese (this could be very Dutch… Not sure) And the deviled eggs would only come out when my mom was in a wild mood. I kind of liked them for the simple reason that I liked eggs, but when you think about it they weren’t anything special. My mom would cook the eggs hard (very hard), remove the yolks (which would have a slighly greenish color) and than add a bit of mayo, stir and put back into the egg. Job done.
So all in all we did have deviled eggs but it didn’t make a whole lot of difference to the original other than the mayo. And then a deviled egg kind of went out of fashion. Have you seen any in the last ten or twenty years? Or maybe I just happen to come in places where a deviled egg was simply not done. But it does seem that they are slowly making a come back. You see some of them appear in magazines and because both Esmee as well as me are a bit charmed by a good deviled egg we figured it would be the perfect time to take out the trusty white halves.
And of course we spiced it up a little by adding smoked salmon and a bit of smoked paprika.
Deviled eggs with smoked salmon
- 5 large eggs
- 3 tbsp of mayonaise
- 100 gram salmon
- smoked paprika
- Boil the eggs hard. About 8 minutes will do the trick. Rinse under cold water and leave to cool.
- Peel the eggs, cut carefully in two lengthwise and remove the egg yolk. Put the egg yolks in a bowl and mash together.
- Add the mayonaise, dill, smoked paprika and pepper and salt to taste. Cut the salmon into small slivers and add most of it in, but keep some apart for decorating later.
- Once to taste put into a piping bag and carefully pipe into the egg halves. Garnish with some dill and salmon slivers.