With Easter weekend upon us -- and all those bunnies and eggs -- it is only right that I include a recipe for Deviled Eggs. Especially after just posting my recipe for Pickled Shrimp. They are fantastic perched on top of a deviled egg.
Recipes run the gamut on deviled egg fillings from simple to elegant. This has become my standard "go-to" recipe providing the optimal base for most toppings -- tangy Dijon mustard, tart and briny minced cornichons, added brine and a bit of sugar. For an "occasion" make them special and top with smoked salmon or shrimp, capers with their briny pop of flavor and fresh spring dill.
I got to thinking about the historyof deviled eggs and did a little poking around. While some might think of them as a standard at American BBQs, the earlier reference to "stuffed" eggs can be traced to Andalusia in southern Spain -- which explains why they so frequently show up on tapas menus.
They are also a staple on French menus where they are known as Oeufs Mimosa where oftentimes the egg whites are filled with a mixture of grated egg yolks and mayonnaise and then topped with remaining yolks grated over the eggs for a lovely presentation.
Ingredients
- large eggs
- mayonnaise
- cornichons and brine
- white wine vinegar
- Dijon mustard
- sugar
- hot sauce (Tabasco)
- Salt and black pepper
- smoked salmon (or pickled shrimp)
- fresh dill
- small capers
See recipe card for quantities.
Jump to RecipeInstructions
Place eggs in a large saucepan and cover with water to cover the eggs by one inch. Bring to a boil. As soon as the water boils, turn off the heat, cover the pot and let the eggs stand for 12 minutes. Drain the eggs and run under cold water. Allow to cool in cold water for 15 minutes.
Peel the eggs, cut in half lengthwise. Scoop the yolks into a medium bowl.
Add the mayonnaise, brine, vinegar, mustard, sugar and hot sauce. Blend with an immersion blender or fork until well combined and smooth.
Stir in the minced cornichon and 2 teaspoons dill.
Add salt and pepper to taste.
Transfer yolk mixture to a zip-lock plastic bag and seal. Snip a hole in the corner of the bag. (Or use a pastry bag.)
Pipe about 1 tablespoon yolk mixture onto each egg white half.
Cut smoked salmon slices into roughly 16 1-½” x 1” slices.
Starting with the short side, roll the slice and arrange on top of the deviled eggs.
(If using pickled shrimp, cut each shrimp in half lengthwise down the back of the shrimp. Arrange shrimp half on top of each deviled egg.)
Arrange deviled eggs on a platter and garnish with chopped dill and capers.
Hint: Deviled eggs are best served immediately after assembly, but most of the steps can be prepared in advance with egg whites and filling can be prepared the day before, covered and refrigerated.
I refrigerate the filling right in the zipper bag - and even arrange the egg whites on the serving platter, cover in plastic wrap and refrigerate. Shortly before serving, I simply pipe the filling into the egg whites and add toppers. In this case, it's pickled shrimp and salmon sprinkled with capers and dill.
Substitutions
- Mayonnaise - for a tangier bite, use Greek yogurt.
- Smoked Salmon - in a pinch, use about a teaspoon of flaked canned smoked salmon -- I'm particularly fond of Trader Joe's canned smoked salmon.
- Pickled Shrimp - I had pickled shrimp on hand from my Savory Tart recipe, but cooked shrimp tossed in a squeeze of lemon juice will be a solid substitute
- Dijon Mustard -- substitute yellow mustard or grainy dijon
- Cornichons -- substitute minced dill pickles and brine
- Gluten Free - as prepared these are gluten free
Variations
There are endless variations for deviled eggs and a Google search will provide endless possibilities. Staying in the vein of "seafood", these are a few of my favorites:
- Salmon Roe or Caviar - make it "fancy" and switch out the smoked salmon/shrimp and top each deviled egg with the capers, sprinkle with dill and top with a small dab of salmon roe or caviar
- Tinned Smoked Scallops -- top each egg with a smoked scallop, a sprinkle of smoked paprika and minced chives
- Anchovy -- top with an anchovy, capers and a sprinkle of minced Italian parsley
Equipment
- large saucepan with lid
- zippered plastic bag or pastry bag
Storage
If deviled eggs aren't going to be served immediately, cover and refrigerate.
The texture of deviled eggs is best when served right after assemble, but can be refrigerated covered for up to three or four days.
It's best not to leave prepared deviled eggs out for more than two hours when serving. Consider keeping addition prepared eggs I the refrigerator and replenishing as needed to ensure freshness.
🍽️ Recipe
Deviled Eggs with Smoked Salmon (and/or Pickled Shrimp)
Equipment
- large saucepan with lid
- zippered plastic bag or pastry bag
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- 1 tablespoon finely chopped cornichons
- 1 teaspoon cornichon brine
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- a few dashes of hot sauce, such as Tabasco
- salt and black pepper to taste
- 1-½ ounces thinly sliced smoked salmon or 8 pickled shrimp (see note)
- 2 teaspoons chopped fresh dill plus 1 tablespoon for garnish
- 1 tablespoon small capers
Instructions
- Place eggs in a large saucepan and cover with water to cover the eggs by one inch. Bring to a boil. As soon as the water boils, turn off the heat, cover the pot and let the eggs stand for 12 minutes. Drain the eggs and run under cold water. Allow to cool in cold water for 15 minutes
- Peel the eggs, cut in half lengthwise. Scoop the yolks into a medium bowl.
- Add the mayonnaise, brine, vinegar, mustard, sugar and hot sauce. Blend with an immersion blender or fork until well combined and smooth. Stir in the minced cornichons and 2 teaspoons dill. Add salt and pepper to taste.
- Transfer yolk mixture to a zip-lock plastic bag and seal. Snip a hole in the corner of the bag. (Or use a pastry bag.) Pipe about 1 tablespoon yolk mixture onto each egg white half.
- Cut smoked salmon slices into roughly 16 1-½” x 1” slices. Starting with the short side, roll the slice and arrange on top of the deviled eggs. (If using pickled shrimp, cut in half lengthwise down the back of the shrimp. Arrange shrimp half on top of each deviled egg.)
- Arrange deviled eggs on a platter and garnish with chopped dill and capers.
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