Recipe: Festive Deviled Eggs With Smoked Salmon, Sumac And Chives
It's a party kind of recipe you should make for yourself.
The holidays are now behind us, but there is still an urgent need to celebrate and share the good things in life and in my mind, a platter of Deviled Eggs with Smoked Salmon is one of the good things. This is the kind of dish I used to bring to parties back in the pre-pandemic era but there is no reason not to treat your household to some easy-to-make and affordable party food on any given day.
This dish relies on richly flavored, pasture-raised eggs to really sing. Pastured eggs are much more complex in flavor notes and in nutrition than the mass-produced kind. Our region has so many wonderful farms that allow their chickens to get outdoors and scratch around for at least some of their own food sources so just look for the term pastured or pasture-raised on the egg carton.
Festive Deviled Eggs with Smoked Salmon, Sumac and Chives
Serves 4-6
6 local, pasture-raised eggs
1 teaspoon Dijon mustard
¼ cup mayo
¼ teaspoon of your favorite hot sauce
A few grindings of fresh black pepper
¼ teaspoon sea salt
1 Tablespoon minced chives
½ teaspoon sumac
¼ pound smoked salmon (you may have some left over for another use)
1. Place the eggs in a saucepan and cover with cold water. Put the pan on medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain the eggs, rinse under cold water and peel. Cool in the refrigerator for 20 minutes.
2. Cut the eggs in half lengthwise, and carefully scoop out yolks, trying to not tear the whites. Place yolks in a bowl, and mash with a fork. Add the mustard, hot sauce, salt and pepper. Stir in mayonnaise.
3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture. Garnish each half with 2 thin strips of the smoked salmon, some minced chive and a small pinch of sumac.
