You can’t go wrong with deviled eggs. Generally, they’ll be the first thing at any gathering that are gone from the platter. People have an affinity for this dish. They are adored by Adults and children alike and, if your family is like most, you probably have a tried and true recipe for deviled eggs that’s been handed down for generations.
This is not that recipe.
Not that there is anything wrong with Gram’s deviled eggs. I would never say that they were anything less than stellar. I’m sure you would agree. It’s just that every once in a while, something different is in order. Something with a slightly more sophisticated flavor, a bit of playfulness and a touch of raw heat.
This is that recipe.
Honestly, this is little more than a gussied up version of the same deviled eggs my mother used to make. Deviled eggs are good in their simplest form, so there isn’t a lot of reason to go crazy or super-fancy. We just added a bit of this and omitted a bit of that to end up with something that is still recognizably a deviled egg, but different enough to make you look twice.
Here, take another look.
Pretty, aren’t they?
The end result is, I think, just a bit elegant. Slightly more upbeat than the standard deviled egg, but just as approachable. These little gems will be a hit with any salmon lover in your group and will definitely appeal to folks who enjoy a little heat.
Of course there’s still plenty of room for Gram’s world famous deviled eggs on the platter right next to them. There was nothing wrong with her recipe to start with. I’m sure that it will still be your family’s go-to recipe for decades to come.
But it’s nice to have choices, right?
Does your family have a generations old deviled egg recipe? Does it involve paprika or pickles? Does your family look forward to them all year long? Share your stories in the comments. We’d love to hear about it. 10 hard boiled eggs (For the perfect method to hard boil eggs, click here) 3-4 heaping tablespoons mayonnaise (Depending on your preference) 4 ounces smoked salmon, flaked or torn in small pieces. 1 1/2 Tbsp. chopped fresh dill (Or 1 Tbsp Dried) 1 tsp. chipotle pepper sauce 1 Tbsp. Red Wine vinegar Salt and pepper to taste
Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 183mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 4g
What I would have done differently had I thought of it at the time:
10 hard boiled eggs (For the perfect method to hard boil eggs, click here) 3-4 heaping tablespoons mayonnaise (Depending on your preference) 4 ounces smoked salmon, flaked or torn in small pieces. 1 1/2 Tbsp. chopped fresh dill (Or 1 Tbsp Dried) 1 tsp. chipotle pepper sauce 1 Tbsp. Red Wine vinegar Salt and pepper to taste
Honestly, the salmon comes through beautifully, but the chipotle added more heat than flavor in this instance. I’m not saying that’s a bad thing, just that if you’re after a more aggressive smokiness, you might want to add a drop of liquid smoke to the mix for good measure.