Smoked Salmon Deviled Eggs & Bacon & Smoked Gouda Deviled Eggs
My husband recently expressed a craving for Deviled Eggs. He says I have not made any in a very long time. And after thinking about that, I had to agree. So I decided to make two different kind: some with smoked salmon and some with bacon and smoked Gouda. These are so easy to make and taste so good, we have none left! LOL! Bring them to a party or serve as an appetizer before a nice dinner with friends. Let me know what you think!
Prep time for both recipes: 1 hr; serves 6
Ingredients:
Smoked Salmon mixture:
- 4 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1 tsp. extra-virgin olive oil
- 1 tsp. lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. smoked paprika
- 1/4 tsp. dry mustard
- pepper
- 1/4 cup smoked salmon, chopped
- dried chives
Boil eggs for 6 minutes in a 2-qt. pot of water. Remove from heat and let sit for 10 minutes then place eggs in an a bowl of ice water so they can cool down. Peel, half each egg and transfer yolks to a small bowl. Add the mayonnaise, oil, lemon juice, Dijon mustard, smoked paprika and dry mustard. Season with pepper and stir vigorously with a small spatula until combined and smooth.
Transfer mixture to a piping bag and pipe mixture into egg whites. Top each egg with smoked salmon and sprinkle with the dried chives.
Ingredients:
Bacon & Smoked Gouda mixture:
- 4 large eggs, hard-boiled
- 1/4 cup smoked Gouda, finely grated plus extra for garnish
- 1/4 cup mayonnaise
- 1 tbsp. Sriracha sauce
- 3 slices bacon, chopped and cooked, plus 1 tbsp. bacon fat
- pepper
- 1 tbsp. parsley, chopped
Boil eggs for 6 minutes in a 2-qt. pot of water. Remove from heat and let sit for 10 minutes then place eggs in an a bowl of ice water so they can cool down. Peel, half each egg and transfer yolks to a small bowl. Add the mayonnaise, the Gouda, Sriracha, 3/4 of the bacon and bacon fat. Season with pepper and stir vigorously with a small spatula until combined and smooth.
Transfer mixture to a piping bag and pipe mixture into egg whites. Garnish each egg with the remaining bacon, sprinkle with the smoked Gouda and parsley.
I hope you enjoy them as much as we did!