Smoked-Salmon Deviled Eggs

Name: Smoked-Salmon Deviled Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: American
Ingredients: 2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar; 2 teaspoons Dijon mustard; 8 larges eggs; 79 milliliters mayonnaise; 30 servings Old Bay seasoning, for sprinkling; 30 servings Salt; 57 grams 1/2 cup finely chopped smoked salmon

Smoked-Salmon Deviled Eggs is This recipe is typical of American cuisine. A mixture of salmon, dijon mustard, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.

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Shake

Water

Egg

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Frying Pan

Cut the eggs in half lengthwise and carefully remove the yolks.

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Egg Yolk

Egg

Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay.

Ingredients you will need

Dijon Mustard