Smoked-Salmon Deviled Eggs

Name: Smoked-Salmon Deviled Eggs
Total time: 30 min
Ingredients: 8 large eggs; 1/2 cup finely chopped smoked salmon (2 ounces); 1/3 cup mayonnaise; 2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar; 2 teaspoons Dijon mustard; Salt; Old Bay seasoning, for sprinkling

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Total: 30 minutes

Servings: 12

Author : Michael Mina

Ingredients

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8 large eggs1/2 cup finely chopped smoked salmon (2 ounces)1/3 cup mayonnaise2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar2 teaspoons Dijon mustardSaltOld Bay seasoning, for sprinkling

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Instructions

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Step 1

In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

Step 2

Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.

Step 3

Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.