Looking to impress your guests at your next gathering? Dive into the world of gourmet appetizers with our tantalizing Devilled Eggs with Smoked Salmon and Wasabi! This delightful twist on a classic dish combines the creaminess of mayonnaise, the umami of smoked salmon, and a zesty kick from wasabi, making it an unforgettable treat that’s sure to wow your taste buds. In just 25 minutes, you can create a stunning platter that’s not only visually appealing but also packed with flavor. Ready to elevate your appetizer game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp wasabi paste
- 1/4 cup smoked salmon, chopped
- 1 tbsp chives, chopped
- Salt to taste
Instructions
- Begin by preparing the eggs. Place the 6 large eggs in a saucepan and cover them with cold water, ensuring there is at least an inch of water above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes for hard-boiled eggs.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. This will help stop the cooking process once the eggs are done.
- After the eggs have finished cooking, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath for about 5 minutes to cool completely.
- Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel them under running water for easier removal. Rinse the peeled eggs to ensure no shell fragments remain.
- Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Arrange the egg whites on a serving platter.
- To the bowl with the yolks, add 1/4 cup mayonnaise, 1 teaspoon wasabi paste, and a pinch of salt. Mash the mixture together with a fork until smooth and well combined.
- Fold in the 1/4 cup of chopped smoked salmon and 1 tablespoon of chopped chives into the yolk mixture, ensuring everything is evenly distributed.
- Using a spoon or a piping bag, carefully fill each egg white half with the yolk mixture, generously heaping it in.
- For garnish, sprinkle additional chopped chives on top of the filled eggs and, if desired, add a small dollop of wasabi paste for an extra kick.
- Serve the devilled eggs chilled or at room temperature as a delightful appetizer or snack. Enjoy!
Tips
- Perfectly Boiled Eggs: For the best results, use older eggs for boiling. They peel more easily than fresh eggs. If you’re unsure, you can test their freshness by placing them in water; fresh eggs will sink, while older ones will float.
- Cooling Technique: Don’t skip the ice bath! This step is crucial for stopping the cooking process and ensuring your eggs don’t develop a greenish ring around the yolk.
- Flavor Boost: For an extra flavor punch, consider adding a splash of lemon juice or a dash of soy sauce to the yolk mixture. It complements the smoked salmon beautifully!
- Presentation Matters: Use a piping bag to fill the egg whites for a professional look. If you don’t have one, a zip-top bag with a corner snipped off works just as well.
- Garnish Creatively: Get creative with your garnishes! In addition to chives, you can use capers, dill, or even a sprinkle of paprika for a pop of color and flavor.
- Make Ahead: These devilled eggs can be made a few hours in advance. Just keep them covered in the refrigerator until you’re ready to serve for the best taste and presentation.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 1g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 190mg
