I went and saw the movie “The Help”. It definitely wasn’t as good as the book, but I would still recommend it. However, watching this movie placed in the early 1960’s made me crave deviled eggs.
I decided to go home and make deviled eggs. It was time for a twist on the classic mayo and nasty yellow mustard tradition. Thank you Ina Garten for being classy and sassy and inspiring me with your smoked salmon deviled egg recipe.
Makes 16 appetizers/Ina Garten
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 3 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them i half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment (or just use a fork) and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes for the flavors to blend.
Garnish with extra chopped chives and sprinkle with salt and pepper.