Every year my grandfather goes on a salmon fishing trip and gives his catch away to family members. The salmon used in this recipe was caught by him and smoked by my mother. We needed to get rid of the salmon — what better way than to make deviled eggs?
Cheddar, Chipotle and Chives
- 1 dozen eggs
- 1 cup finely shredded cheddar cheese
- ¼ cup mayo
- ¼ cup sour cream
- 2 tbsp chives
- 4 tsp chopped, canned chipotle chilis in sauce
- Pinch kosher salt
- 1 tsp chopped chive, for garnish
- ½ tsp sweet paprika, optional
Smoked Salmon and Roe
- 1 dozen eggs
- 2 tbsp mayo
- 2 tbsp sour cream
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp minced shallots
- 2 tbsp minced drained capers
- 2 oz minced smoked salmon
- 1 oz salmon roe (or caviar) for garnish
- 1 oz dill for garnish
Although paprika is traditionally included in deviled eggs, it is unnecessary for this dish. The chipotle chilis overpower everything else.
- Place eggs (with shells) in a saucepan and cover with cold water. Leave 1 extra inch of water so the eggs will be fully submerged. Bring to a boil over high heat.
- Reduce the heat to a simmer for 10 minutes then drain and immediately plunge the eggs into an ice bath. The eggs must be cold before cracked and shelled.
- When eggs are completely cool, peel, slice in half and scoop out the yolks. Place whites (halves) on a platter.
- Push the egg yolks through a sieve or mash with a fork.
- For Cheddar: mix the yolks with cheese, mayo, sour cream, chives, chipotle, paprika and salt. For Salmon: mix the yolks with mayo, sour cream, olive oil, Dijon, shallot, capers and salmon.
- Place filling in a pastry bag fitted with a ½-inch tip to pipe into whites. For Cheddar: garnish with chive. For Salmon: garnish with salmon roe (or caviar) and dill.
- Stabilize each half-egg by placing the egg on a dab of leftover filling.
Makes 24 halves