Salmon Deviled Eggs

  • 1 dozen large eggs
  • salt
  • freshly ground black pepper
  • ¼ to ½ cup mayonnaise
  • 4 ounces Smoked Salmon, flaked
  • Hot Sauce
  • 1 ounce, Arkansas White River Caviar,

 

In a saucepan, add the eggs and cover with water.  Add a pinch of salt.  Bring the water to a boil and cook for 2 minutes.  Remove from the heat and cover for 11 minutes.  Remove the eggs from water and place in a bowl of ice water.  Allow eggs to sit for 8 minutes.  Remove and peel the eggs.  Slice each egg in half and add the yolks to a bowl.  With a fork, smash all of the egg yolks.  Add the mayonnaise, one spoonful at a time and mix until smooth.  Season with salt and hot sauce.  Fold in the smoked salmon and mix well.  **If you like your eggs creamy add a little more of the mayonnaise.  Place on a serving tray and garnish with the caviar.

 

Recipe courteous of Felicia Willett, 2016

  • 1 dozen large eggs
  • salt
  • freshly ground black pepper
  • ¼ to ½ cup mayonnaise
  • 4 ounces Smoked Salmon, flaked
  • Hot Sauce
  • 1 ounce, Arkansas White River Caviar,

 

In a saucepan, add the eggs and cover with water.  Add a pinch of salt.  Bring the water to a boil and cook for 2 minutes.  Remove from the heat and cover for 11 minutes.  Remove the eggs from water and place in a bowl of ice water.  Allow eggs to sit for 8 minutes.  Remove and peel the eggs.  Slice each egg in half and add the yolks to a bowl.  With a fork, smash all of the egg yolks.  Add the mayonnaise, one spoonful at a time and mix until smooth.  Season with salt and hot sauce.  Fold in the smoked salmon and mix well.  **If you like your eggs creamy add a little more of the mayonnaise.  Place on a serving tray and garnish with the caviar.

 

Recipe courteous of Felicia Willett, 2016

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