They may be old-school but deviled eggs are an American classic for a reason. This recipe for Smoked Salmon Deviled Eggs by Ben Walker uses cream cheese for extra-luscious filling, which is then topped with our award-winning smoked salmon and capers for a briny, savory finish.
1package Blue Circle Cold Smoked Salmonyou’ll have extra
2tablespoonscapers
1teaspoonswhite vinegar
3tablespoonsmayonnaise
1tablespoonssoftened cream cheese
1/2teaspooons Dijon Mustard
Pinchof cayenne
Sea salt and fresh ground black pepper to taste
Instructions
Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.
Mash the yolks with the vinegar, mayonnaise, cream cheese, mustard, cayenne, salt, and pepper until smooth. If the mixture seems too dry, add a touch more mayonnaise.
Using a spoon, or pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture.
Top with capers and a slice of smoked salmon. Chill well before serving.