We have this really great seafood restaurant we like to frequent, Anchor OTR. One of the snacks they serve are these delightful smoked salmon deviled eggs. I tried my best to create something similar to the dish with all the leftover eggs from Easter morning, and I’ve gotten pretty darn close.
Honey Smoked Salmon Deviled Eggs – 16 servings
8 large eggs
2 ounces cream cheese, at room temperature
6 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
2 ounces good quality honey smoked salmon, minced/flaked
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ounces salmon roe, optional garnish
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring water to a full boil over high heat. As soon as the water boils, turn off the 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 in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
Mix the egg yolks, 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.
To serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.