New Years is a wonderful time for reflection and renewal. In pagan springtime celebrations, the egg was used as a symbol of rebirth. I love using this notion of rebirth around this time of year and I also love eggs and Brian loves smoked salmon. Put it all together and you get a delicious smoked salmon deviled egg appetizer for New Year’s Eve or any other occasion!
These deviled eggs are naturally gluten-free and diabetic friendly. I only made a small batch of these because we went to a small New Year’s Eve party. Feel free to double the recipe if you need a bigger batch!
Oh, what’s that you’re saying? You want to know why there is a jar of Nutella behind the cutting board used in the photo…well-you will have to wait for my next post to find out!
8 hardboiled eggs*
3 Tablespoons sour cream
3 ounces smoked salmon, finely chopped
1 scallion, finely chopped
1/8 teaspoon kosher salt
1/8 teaspoon ground white pepper
Slice each egg in half lengthwise. Place all the yolks in a medium size bowl and mash with a fork. Add sour cream, smoked salmon, scallion, salt and pepper. Continue mashing with a fork until well incorporated. Choose your best looking egg whites. Now, you have a few choices, you can: spoon the mixture into the whites; use a piping bag with a big tip and squeeze the mixture into the whites OR; use a ziplock bag with the tip cut off and squeeze the mixture into the whites. Any of the three methods will work just fine and in the end, the eggs will all taste the same regardless of how you put them together.
To serve: I like to place red or green lentils on a nice plate or platter and place the eggs on the lentils. The lentils hold the eggs in place and make for a pretty presentation. (Note: this is an older picture of regular old deviled eggs I made a few months ago. That is why they look slightly different.) You can sprinkle the tops with capers or leave them as they are.
*Different people have different beliefs about how long a hardboiled egg should be cooked. I personally prefer my hardboiled eggs to not get overdone, so I am in the “cook the eggs for less time” camp. Other people, like my mom, like their eggs cooks for a few minutes longer. Here is the general method I use (cook for as long as you see fit):
Place eggs in a medium sized pot. Just barely cover eggs with water. Cover pot and bring water to a boil. AS SOON AS THE WATER BOILS turn OFF the heat and set a timer for 12 minutes. (My mom prefers 15 minutes). Drain the eggs and run cold water over them until they are easy to handle. Peel the eggs while they are still slightly warm.
As a side note: older eggs are actually easier to peel when hard boiled because the inside membrane has started to weaken.