Smoked Salmon with Deviled Eggs



  • 2 ounces smoked salmon, slices or scraps

  • 6 large eggs

  • 2 tablespoons sour cream

  • 2 tablespoons mayonnaise

  • 1 teaspoon grain mustard

  • 1 tablespoon chopped fresh dill

  • 12 small fresh dill sprigs

  • 2 ounces caviar of choice

  • Salt and freshly ground pepper


  1. Place the eggs in a saucepan, cover with cold water, and add a generous pinch of salt.

  2. Bring to boil over medium-high heat, reduce the heat to a simmer, and cook for 8 minutes from the time at which the boiling point was reached.

  3. Drain the eggs under running cold water.

  4. Once it is cool, peel and cut the egg in half lengthwise.

  5. Separate the whites from the yolks and try not to break the whites.

  6. Rinse the whites, blot dry, and set aside.

  7. Next, combine the salmon, egg yolks, sour cream, mayonnaise, mustard and dill in a food processor and process until smooth.

  8. Season with salt and pepper to taste.

  9. Scrape the mixture into a small piping bag fitted with a medium star tip.

  10. Pipe the mixture into the egg white halves.

  11. Arrange the eggs on a platter.

  12. Garnish with the dill sprigs.

  13. Garnish each egg half with the caviar.

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