Smoked Salmon Deviled Eggs

During a recent road trip, I was listening to a Barbara Taylor Bradford audio book.  The main characters often referred to Parisian Eggs as a family favorite.  They described them as hard boiled eggs with some little fish – anchovy or sardines, I can’t remember which.  That got me to thinking about the smoked salmon I had in the fridge for a pasta dish.

I borrowed a small amount to add to deviled eggs.  As long as we were going fishy, it seemed like a good idea to top them with a bit of caviar.  The result was subtle and attractive.  Next time, maybe a little more of the salmon and caviar (as if I always have caviar in the fridge.  Mine came from the grocery section at Ikea.)

This was a small batch.  You could just use the fishy add-ins for your usual deviled egg mix.

Ingredients

3 hard boiled eggs, sliced in half
1 heaping tablespoon mayonaisse
2 heaping teaspoons mustard (I like dijon, whole grain would compete with the caviar texture)
1 tablespoon smoked salmon
2 small pickles (mine were 1/2 inch wide and 2 inches long)
seasoning salt
1 tablespoon finely snipped fresh dill
caviar (optional)

Directions

• Remove the yolks from the eggs and add to food processor
• Add mayo, mustard, salmon, and pickles; process until smooth. (I needed to add a tablespoon of pickle juice to get a consistency that would blend
• Stir in salt and dill
• Top with caviar and a small sprig of dill

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.