This delicious appetizer barefoot contessa smoked salmon deviled eggs combines creamy deviled eggs with rich smoked salmon, creating an easy yet elegant dish perfect for any gathering. Using common ingredients, you can whip up this quick treat that offers a gourmet touch without the fuss.
Ingredients Needed
- 8 extra-large eggs
- 120ml (½ cup) sour cream
- 55g (2 oz) cream cheese, at room temperature
- 2 tbsp good-quality mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp minced fresh chives (plus extra for garnish)
- 115g (4 oz) smoked salmon, finely minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 55g (2 oz) salmon roe (optional, for garnish)
How To Make Smoked Salmon Deviled Eggs
- Cook the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 15 minutes. Drain and fill the pan with cold water. Let the eggs cool completely.
- Prepare the eggs: Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the whites on a platter, cut side up, and sprinkle lightly with salt.
- Make the filling: Add sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt, and black pepper to the yolks. Beat with a mixer on medium speed until smooth and fluffy.
- Fill the eggs: Using a small spoon (or piping bag), fill each egg white with the yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
- Garnish and serve: Before serving, top each egg with a small dollop of salmon roe and a sprinkle of extra chives. Finish with a touch of salt and black pepper. Enjoy!
Recipe Tips
- Perfectly Boiled Eggs: To ensure easy peeling, place eggs in a single layer in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 15 minutes. Then, transfer eggs to an ice bath to cool.
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature before mixing. This ensures a smooth and creamy filling without lumps.
- Finely Minced Salmon: Chop the smoked salmon into very small pieces. This allows for an even distribution throughout the filling, giving consistent flavor in every bite.
- Piping the Filling: For a neat and professional look, use a piping bag or a resealable plastic bag with the corner snipped off to fill the egg whites.
- Chilling Before Serving: After assembling, refrigerate the deviled eggs for at least 30 minutes. This helps meld the flavors together and firms up the filling.
How To Store Leftovers
Place leftover deviled eggs in an airtight container and refrigerate. Consume within 2 days for optimal freshness.
Nutrition Facts
Serving Size: 1 egg half (1 of 16 servings)
- Calories: 93
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 94mg
- Sodium: 204mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 6g
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Barefoot Contessa Smoked Salmon Deviled Eggs
Description
This delicious appetizer barefoot contessa smoked salmon deviled eggs combines creamy deviled eggs with rich smoked salmon, creating an easy yet elegant dish perfect for any gathering. Using common ingredients, you can whip up this quick treat that offers a gourmet touch without the fuss.
Ingredients
Instructions
- Cook the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 15 minutes. Drain and fill the pan with cold water. Let the eggs cool completely.
- Prepare the eggs: Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the whites on a platter, cut side up, and sprinkle lightly with salt.
- Make the filling: Add sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt, and black pepper to the yolks. Beat with a mixer on medium speed until smooth and fluffy.
- Fill the eggs: Using a small spoon (or piping bag), fill each egg white with the yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
- Garnish and serve: Before serving, top each egg with a small dollop of salmon roe and a sprinkle of extra chives. Finish with a touch of salt and black pepper. Enjoy!
Notes
- Perfectly Boiled Eggs: To ensure easy peeling, place eggs in a single layer in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 15 minutes. Then, transfer eggs to an ice bath to cool.
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature before mixing. This ensures a smooth and creamy filling without lumps.
- Finely Minced Salmon: Chop the smoked salmon into very small pieces. This allows for an even distribution throughout the filling, giving consistent flavor in every bite.
- Piping the Filling: For a neat and professional look, use a piping bag or a resealable plastic bag with the corner snipped off to fill the egg whites.
- Chilling Before Serving: After assembling, refrigerate the deviled eggs for at least 30 minutes. This helps meld the flavors together and firms up the filling.
Barefoot Contessa Smoked Salmon Deviled Eggs