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Houston, TX
Just your atypical hispanic male living in the big city

Monday, November 21, 2011

Devil Eggs (with Smoked Salmon)

So here's another recipe that I have done for a couple of events that I had here at home. I really do like this recipe as it incorporates less mayonnaise than I like in devil eggs. Personally, I don't care for devil eggs, but when I came across this I decided to try it and it was rather good.


8 large eggs
6 oz cream cheese
1/2 cup sour cream
2 tbsp mayonnaise
4 oz smoked salmon
1 tsp paprika
1/2 cup chives
Additional paprika and chives for garnish
Salt and pepper to taste

First, start by boiling the eggs. Ina Garten came with a great tip. Bring the water and eggs to a boil. After it starts to boil, turn the heat off and let set in the hot water for about 15 minutes.

Once you have this cooled, peel the eggs and clean them from any skin or egg shell that may be left behind. Cut the eggs lengthwise. In a separate bowl, add the egg yolks.

In the same bowl,  add the rest of the ingredients to the yolks. With an electric mixer, mix on medium speed the yolks and all other ingredients (with the exception of the chives) until smooth.

Finally, incorporate the chives to the mix. If you like, drizzle paprika onto to the eggs. A great appetizer to have year round!

1 comment:

  1. Mmmm... deviled eggs. This is a recipe I'm still working on. I've made them a couple of times but since I never write down what I've done the previous times, I never arrive at the same result! You're look marvelous...