This delicious smoked salmon deviled eggs recipe by Ina Garten is a quick, creamy appetizer perfect for any gathering. With rich flavors of smoked salmon and a hint of fresh chives, these eggs are easy to make and use simple ingredients you likely have on hand. A crowd-pleaser that’s elegant yet fuss-free!
This Smoked Salmon Deviled Eggs Recipe Is From Barefoot Contessa How Easy Is That Cookbook by Ina Garten.
Recipe Ingredients :
- 8 extra-large eggs
- ½ c sour cream
- 2 oz cream cheese, at room temperature
- 2 tbsp good mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp minced fresh chives, plus extra for garnish
- 4 oz good smoked salmon, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 oz salmon roe
How To Make Smoked Salmon Deviled Eggs?
- Boil the Eggs: Place the eggs in a pot large enough to hold them in a single layer. Cover with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs sit for 15 minutes. Drain, then fill the pot with cold water and let the eggs cool completely.
- Prepare the Egg Yolks: Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in the bowl of an electric mixer. Arrange the egg whites on a platter, cut-side up, and sprinkle with a bit of salt.
- Make the Filling: To the egg yolks, add sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt, and pepper. Beat on medium speed until the mixture is smooth and fluffy.
- Fill the Eggs: With a small spoon, carefully fill each egg white with the yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes to allow the flavors to blend.
- Garnish and Serve: When ready to serve, add a small dollop of salmon roe on each egg and sprinkle with extra chopped chives. Finish with a light sprinkle of salt and pepper.
Recipe Tips :
- Boil the Eggs Gently: To avoid cracking, start with cold water and bring it to a gentle boil. Letting the eggs sit in hot water, rather than boiling, gives perfectly cooked yolks without a green ring.
- Room Temperature Cream Cheese: Use softened cream cheese for a smoother filling. Cold cream cheese can make the mixture lumpy and harder to blend.
- Mix until Fluffy: For the best texture, beat the filling until it’s light and airy. This gives the filling a creamy, smooth consistency that’s easier to pipe or spoon into the egg whites.
- Refrigerate Before Serving: Allow the eggs to chill for at least 30 minutes before serving. This lets the flavors develop fully and keeps the filling firm.
- Garnish Right Before Serving: Add the salmon roe and extra chives just before serving to keep them fresh and vibrant. This keeps the presentation beautiful and the flavors at their best.
How To Store Leftovers?
First, let the leftover deviled eggs cool to room temperature. Place them in an airtight container, making sure they’re not stacked or overcrowded, and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 deviled egg half (1 of 16 servings)
- Calories: 88
- Total Fat: 6.3 g
- Saturated Fat: 2.1 g
- Cholesterol: 102 mg
- Sodium: 251 mg
- Potassium: 132 mg
- Total Carbohydrate: 2.5 g
- Dietary Fiber: 0.8 g
- Sugars: 1.1 g
- Protein: 5.3 g
Check out More Recipes:
Ina Garten Smoked Salmon Deviled Eggs
Description
This delicious smoked salmon deviled eggs recipe by Ina Garten is a quick, creamy appetizer perfect for any gathering. With rich flavors of smoked salmon and a hint of fresh chives, these eggs are easy to make and use simple ingredients you likely have on hand. A crowd-pleaser that’s elegant yet fuss-free!
Ingredients
Instructions
- Boil the Eggs: Place the eggs in a pot large enough to hold them in a single layer. Cover with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs sit for 15 minutes. Drain, then fill the pot with cold water and let the eggs cool completely.
- Prepare the Egg Yolks: Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in the bowl of an electric mixer. Arrange the egg whites on a platter, cut-side up, and sprinkle with a bit of salt.
- Make the Filling: To the egg yolks, add sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt, and pepper. Beat on medium speed until the mixture is smooth and fluffy.
- Fill the Eggs: With a small spoon, carefully fill each egg white with the yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes to allow the flavors to blend.
- Garnish and Serve: When ready to serve, add a small dollop of salmon roe on each egg and sprinkle with extra chopped chives. Finish with a light sprinkle of salt and pepper.
Notes
- Boil the Eggs Gently: To avoid cracking, start with cold water and bring it to a gentle boil. Letting the eggs sit in hot water, rather than boiling, gives perfectly cooked yolks without a green ring.
- Room Temperature Cream Cheese: Use softened cream cheese for a smoother filling. Cold cream cheese can make the mixture lumpy and harder to blend.
- Mix until Fluffy: For the best texture, beat the filling until it’s light and airy. This gives the filling a creamy, smooth consistency that’s easier to pipe or spoon into the egg whites.
- Refrigerate Before Serving: Allow the eggs to chill for at least 30 minutes before serving. This lets the flavors develop fully and keeps the filling firm.
- Garnish Right Before Serving: Add the salmon roe and extra chives just before serving to keep them fresh and vibrant. This keeps the presentation beautiful and the flavors at their best.
Ina Garten Smoked Salmon Deviled Eggs