Thursday, June 20, 2013

Smoked Salmon Deviled Eggs


SERVE A GORGEOUS EASY APP LIKE A BOSS 


Appetizers can be a pain in the neck.  Really, I hate having to come up with them.  I'm the quintessential veggies and dip type hostess.  It's easy... Whole Paycheck will even pre-cut everything for you (or go so far as to actually put it in a pretty delivery system with pre-made dip too!).  But sometimes you actually want to make the effort to impress your guests.  So I trick them.  Because this recipe is impressive but it's also effortless.  Took me 15 minutes flat.  In fact, I  felt really bad that it's been a few days since I updated so I decided to whip this up this morning to tide you all over until next time.  And not the Martha Stewart "Oh, I just dreamed this up this morning - it only took me 15 minutes!" type implication where in actuality it took her hours.  This recipe literally took me 15 minutes.  No brainer.  And your guests will love it.  Or you could be like me and hoard them all for yourself, muah hah hah hah hah.  


INGREDIENTS:

4 large eggs
3 oz smoked salmon minced (about 3 slices)
1 tsp minced chives (about 5 sprigs)
2 tbsp mayonnaise 
2 pinch salt
1 tsp lemon juice 

TOOLS REQUIRED:

Pot boiling water, mixer          

INSTRUCTIONS:

1.
Hard boil your eggs.  I like to use a Kalorik machine because it is the most time efficient, best cheap investment in an infomercial type gadget that actually works.  If you want to go classic, put your eggs in a pot and pour cold water in until covered.  Then turn the heat on and when the water begins boiling, pull it off the heat, cover, and let sit for 15 minutes.  Rinse under cold water (or put in ice bath), peel your eggs, and cut them lengthwise.  






2.

















3.
Carefully remove the yolks and put them in a bowl.  Mix (I use a hand mixer but you could use a fork by hand or a legit standing mixer) with the minced smoked salmon, chives (leave a tiny amount aside for garnish), lemon juice, pinch salt, and mayo until smooth and creamy.





Sprinkle egg white halves with salt and then fill them with the salmon and yolk mixture.  Dot with leftover chives and chill in the fridge until ready to serve.  



SERVES 4 (or 1 reeeally hungry person)



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