Salmon & Dill Deviled Eggs

Smoked Salmon Deviled Eggs an Easter Favorite

Salmon deviled eggs TAOLB JPG

Looking for a fantastic new twist on Deviled eggs for your Easter table or spring fête? Check out my recipe for Smoked Salmon Deviled Eggs that I created for The Art of Living Beautifully’s Spring 2019 magazine.  Did you know you can now order this beautiful publication in print? Check it out!

I hope you all have a lovely weekend filled with worship, family and plenty of Easter eggs!

Smoked Salmon and Dill Deviled Eggs

6 large eggs

¼ cup minced smoked salmon, plus more for garnish

¼ cup cream cheese

¼ cup mayonnaise

2 tablespoons minced green onion

1 teaspoon Dijon mustard

1 teaspoon fresh squeezed lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Paprika for garnish

12 dill fronds for garnish

Place 6 eggs in the bottom of a saucepan and cover with cold water.  Bring water to boil over medium heat.  Cover and remove from heat and allow to stand for 15 minutes.  Remove eggs from water and allow to cool.  Peel eggs, cut them in half lengthwise and pop yolks out into a bowl.  Place egg whites on a serving platter.  Add minced salmon, cream cheese, mayonnaise, green onion, mustard, lemon juice and salt and pepper to the yolks and mix very well. Place yolk mixture into a zip top bag, using scissors snip the corner of the bag and pipe mixture into the cavity of each egg white.  Sprinkle filled eggs with paprika, add bit of salmon and dill to each egg for garnish.  Chill for 1-4 hours before serving.

Upcoming Cooking Classes- Register HERE!

May 3rd 10:30-1:00 Make and Take Dinner for Two- A new offering in the cooking school!  Come and take a cooking class and take home a 4-course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun!

On the Menu: Appetizer- Blue Cheese Pecan Crusted Grapes is a flavor explosion

Starter- Stunning Birds Nest Salad and Herbed Brioche Rolls

Main- Sweet Spiced Bourbon Pork Loin served with Darling Pommes William (ours are baked not fried) and abundant Balsamic Veg Roast

Dessert-Petite Chocolate Loaf Cakes slathered in Amara Cherry Creme Sauce

Tomato Soup and tea will be served.  Class size is limited.  Class Fee $64.50

 

June 21st 10:30-1:00 Make and Take Dinner for Two- A new offering in the cooking school!  Come and take a cooking class and take home a 4-course dinner for two.  Share it with your spouse or a friend!  This class promises to be lively and full of fun!

On the Menu: Appetizer- We will master the art of precious Chinese Dumplings in both Pork and Vegetarian varieties and dipping sauce.

Starter- Thai Lettuce Wraps with chicken

Main- Beef and Broccoli Stir Fry with Pineapple Fried Rice

Dessert-Precious Pound Cakes with Sweet Citrus Compote

Spinach Salad and French Bread will be served with iced tea.  Class Fee $64.50

au revoir for now lorie (002)

Photo Credit: Lauren Palmer and The Art of Living Beautifully