Deviled Eggs with Smoked Salmon (and/or Pickled Shrimp)
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.
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.