You might be an overly poshy food blogger when, whilst making deviled eggs during a global pandemic, you think “oooh, I may have stashed smoked salmon in the freezer for an emergency!”
For the record, there is no such thing as a smoked salmon emergency. Ever. No matter how delish it is.
But, the deviled eggs are yummy. And my chives survived the winter.
Ingredients
6 hard-cooked eggs, peeled and cut vertically
1/2 cup mayonnaise
2 tablespoons dijon mustard
6 ounces smoked salmon, very finely diced, plus more for garnish
4 tablespoons fresh chives, very finely minced, plus more for garnish
salt and pepper to taste
Paprika (for garnish)
Directions
Very finely dice the smoked salmon and cut the chives as finely as possible.
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Mix in the smoked salmon and chives. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and garnish with more smoked salmon and chives.
Serve immediately or cover lightly with plastic wrap and refrigerate for up to one day.
