It is impossible to get enough eggs on Easter Sunday. Whether they are hard boiled or scrambled they are every where you look. If you are looking for a new twist on the traditional ” deviled eggs” these are a must!
Total time: 45 mins.
- 10 large eggs
- 2 ounce(s) smoked salmon, finely chopped
- 3 tablespoon(s) light mayonnaise
- 1/4 cup(s) cucumber, chopped
- 2 teaspoon(s) fresh dill, chopped, plus sprigs for garnish
- Ground Pepper
- HEPP’S Alderwood smoked sea salt.
- In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
- Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
- Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon and finish with HEPP’S Alderwood Smoked sea salt. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.
Alternatives: HEPP’S Aussie Flake, or Red Cay mineral sea salt