Smoked Salmon Deviled Eggs
(makes 12 deviled eggs)
6 large eggs
3 Tablespoons cream cheese
3 Tablespoons mayonnaise
½ teaspoon Dijon mustard
zest of one lemon
1 teaspoon lemon juice
pinch of dried dill
¼ teaspoon salt
4 ounces good quality smoked salmon, half finely chopped, half sliced into strips (you’ll need 12 strips)
1 Tablespoon freshly chopped parsley
1 Tablespoon freshly chopped chives
1/4 teaspoon freshly ground black pepper
Place the eggs in a pan of cold water. Bring to the boil and simmer for 10 minutes.
Remove from the heat, drain off the hot water, and fill the pan up again with cold water and a cup of ice (this cools the eggs down quickly and aids in removing the egg shell).
Tap the eggs, roll to break the shell, and peel off. Slice each egg in half.-Remove the egg yolks with a teaspoon and place in a bowl.
To the egg yolks, add the cream cheese, mayonnaise, mustard, lemon juice, lemon zest, salt, dill, and the finely chopped smoked salmon. Blend together with a hand blender until smooth, then transfer the mixture to a piping bag or plastic sandwich bag with the corner cut off (no nozzle needed).
Place the cooked egg whites on a serving plate and pipe the salmon mixture into the egg whites. Roll up the salmon strips and push them into the salmon mixture in the eggs.
Sprinkle with parsley, chives, and black pepper before serving.