Gravlax Stuffed Deviled Eggs

Although I did not post my usual Sunday dinner menu this past Sunday, we still enjoyed a meal with family beginning with this tasty appetizer. While it may look like the traditional picnic finger food, upon closer inspection (and tasting) you’ll find that it is an elegant spin on the classic. Instead of the usual mayo and mustard yolk mixture, this recipe uses crème fraîche and cream cheese

The original recipe used sour cream, but I find that Crème fraîche adds a note of sophistication and is an excellent pairing with smoked salmon. The original recipe also called for salmon roe, but I like the briny bite of capers and a mince of red onion with my smoked salmon. I also reduced the amounts of some ingredients because I did not want to mask any of the egg and salmon flavor (and the original amounts filled all the eggs, leaving plenty of filling over).

Serve some as per recipe and garnish the rest with the caper and onions. Either way, they will surely disappear!

Gravlax Stuffed Deviled Eggs

By Nicole Prep: 10 minsTotal: 10 mins Servings: 16 stuffed eggs Put an elegant and delicious spin on classic deviled eggs by adding sweetly cured salmon!

Equipment

• Mini food chopper
• Pastry bag and tip set
• Pastry bag and tip set

Ingredients 

• 8 extra-large eggs hard boiled eggs
• ¼ cup Crème fraîche or sour cream,
• 1 ounce cream cheese, at room temperature
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons minced fresh chives
• 4 ounces cured salmon, minced
• kosher salt and freshly ground black pepper to taste

Garnish

• Chopped fresh chives
• Capers
• Minced red onion

Instructions 

1. Slice the eggs in half lengthwise, gently remove the yolks from the eggs and place them in the bowl of a food processor. Place the whites on a serving platter. To the yolks, add the crème fraîche, cream cheese, mayonnaise, Dijon, and lemon juice; process until smooth and completely combined. Transfer the mixture to a medium bowl and fold in the salmon and chopped chives. Season to taste with salt and freshly ground black pepper.
2. Using a spoon or a a piping bag, fill the whites generously with the yolk mixture. Cover loosely with plastic wrap and refrigerate for at least 30 minutes for the flavors to blend.
3. When ready to serve, sprinkle with optional garnishes of choice. Enjoy!

Nutrition

Calories: 74kcal, Carbohydrates: 1g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 101mg, Sodium: 102mg, Potassium: 41mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 193IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.