This post demystifies the art of making deviled eggs (includes photos!) and there is an easy smoked salmon deviled eggs recipe too! Scroll down for more deviled eggs recipe ideas.
How to make deviled eggs
The simple answer is – by boiling some eggs, peeling and cutting them in half lengthwise, then mixing the yolks with other ingredients and filling the empty egg halves with the mixture. It really is as simple as it sounds. The best thing about deviled eggs is that you can ‘dress’ your eggs in a virtually endless flavour combinations. So your deviled eggs can be different every time you make them.
The most popular ingredients used in making deviled eggs are probably mayonnaise and mustard. However, other ingredients, such as thick yogurt or sour cream (or naturally low fat fromage fraise) can also be used. You can also add vegetables, cooked or raw, spice and lemon juice or pickles for sharpness, as well as fish. Check out my Smoked Salmon Deviled Eggs recipe with wasabi at the bottom of this post!
Devilled eggs are quite uncomplicated and quick to make (once the eggs have been boiled and cooled). Despite their simplicity they can make a stunning addition to your party menu. The step-by-step instructions I included below can be used with any devilled eggs recipe. I hope you find these helpful.
How to make deviled eggs: step-by-step
1.Boil the eggs. To ensure the eggs don’t crack gently bring them to boil, cover, lower the heat and simmer for 5 minutes. Remove from the heat and leave with the lid still on for 6 minutes.
Your eggs will peel easily if, once boiled, you rinse them for a few seconds under cold water and leave to cool (without the water).
2. Peel and cut the eggs in half lengthwise. Squeeze each egg halve gently to remove the yolk.
3. Combine the egg yolks with the other filling ingredients (as per recipe). 4. Puree until smooth.
5. Spoon equal amounts of the mixture into the empty egg halves and place on a serving platter. If you like place a drop of mayonnaise or sour cream at the bottom of each egg halve to ensure it’s stable.
*NOTE: to prevent the filling from drying keep it covered and refrigerated and spoon into the egg halves just before you are ready to serve them.
And now my final recipe of 2017!
Enjoy these Smoked Salmon Devilled Eggs with Wasabi and all the best in the New Year!
Smoked Salmon Deviled Eggs with Wasabi
The above step-by-step instructions also apply to this smoked salmon deviled eggs recipe. So start by boiling your eggs. Once they’ve cooled peel and cut them in half, removing the yolks. Puree the smoked salmon together with the egg yolks, sour cream, oil and wasabi and fill the egg halves with the mixture. Top with chopped pistachios and chives and place on a large serving plate.
Serve and enjoy!
More deviled eggs recipes
How To Make Smoked Salmon Deviled Eggs with Wasabi
- 7 eggs hard boiled
- 80 g smoked salmon chopped
- 1.5 teaspoon wasabi
- 4 tablespoons sour cream or thick yogurt/Skyr
- 1 tablespoon vegetable oil I used cold pressed rapeseed
- Top with crushed pistachios and chopped chives
- Once the eggs have boiled and cooled peel them, cut in half lengthwise and take out the yolks (by gently squeezing each egg halve).
- Place the egg yolks, salmon, wasabi, sour cream and oil in a blender and puree until smooth. Spoon equal amounts of the mixture into the egg halves, sprinkle with pistachios and chives and place on a large plate/serving platter (you can place a drop of sour cream or mayo under each egg half to ensure it's stable). Enjoy!
KEEP IN TOUCH!
RECIPE LINK PARTIES
I am sharing this post on How To Make Smoked Salmon Deviled Eggs with Wasabi with #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins . This week’s special theme is ‘The Best of 2017’.