Smoked Salmon Deviled Eggs

Hard cook or hard boil your eggs using your preferred method. My favorite method is to bake the un-cracked eggs in a muffin pan at 325 F for 25-30 minutes. See the TastyKitchen recipe for “Baked Hard Cooked Eggs” for full details. When done, pull them out of the oven and submerge the eggs in a cold water bath to cool.

Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. Set the whites aside on a platter.

Into the bowl with the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.*

Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Once they are filled, carefully cover the eggs with plastic wrap so as not to smash the filling. Refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.

Notes:
*The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use. Smoked salmon is often salty on its own, so be sure and taste the filling after you’ve added the salmon and before adding more salt.

If you have additional filling leftover, spread it on crackers.

Adapted from Ina Garten.