Salmon Deviled Eggs With Homemade Mayonnaise Recipes

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SALMON DEVILED EGGS WITH HOMEMADE MAYONNAISE



Salmon Deviled Eggs with Homemade Mayonnaise image

This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.

Provided by DCTINK

Categories     Appetizers and Snacks     Deviled Eggs

Time 40m

Yield 24

Number Of Ingredients 9

2 egg yolks, room temperature
1 clove garlic, pressed
½ cup vegetable oil
1 pinch salt and pepper to taste
2 tablespoons red wine vinegar, or to taste
12 eggs
1 shallot, minced
1 (6 ounce) can salmon, drained and flaked
1 pinch salt and pepper to taste

Steps:

  • To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
  • Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
  • To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 0.7 g, Cholesterol 113.2 mg, Fat 7.9 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 61.4 mg, Sugar 0.3 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Provided by Ina Garten

Time 1h15m

Yield makes 16 appetizers

Number Of Ingredients 10

8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Steps:

  • Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring 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.
  • To the egg yolks, add the sour cream, 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 (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
  • When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

SALMON DILL DEVILED EGGS APPETIZER



Salmon Dill Deviled Eggs Appetizer image

This was orinally a recipe from Emeril Lagasse, which I cut in half and made a couple of minor changes.

Provided by Alan Leonetti

Categories     Very Low Carbs

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs (peeled)
1/8 cup mayonnaise
1/8 cup sour cream
2 ounces smoked salmon (lox, finely chopped)
1 teaspoon chopped dill, plus
more chopped dill, for garnish
1/2 teaspoon lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Slice the eggs in half lengthwise.
  • Carefully remove the yolks.
  • Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
  • Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
  • Stir to blend thoroughly.
  • Spoon heaping amounts of the mixture into the egg whites.
  • Cover and chill for at least 1 hour before serving.
  • Sprinkle with chopped dill before serving.

Nutrition Facts : Calories 59.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 108.8, Sodium 137.4, Carbohydrate 1, Sugar 0.5, Protein 4.2

SALMON DEVILED EGGS WITH HOMEMADE MAYONNAISE



Salmon Deviled Eggs with Homemade Mayonnaise image

This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.

Provided by DCTINK

Categories     Deviled Eggs

Time 40m

Yield 24

Number Of Ingredients 9

2 egg yolks, room temperature
1 clove garlic, pressed
½ cup vegetable oil
1 pinch salt and pepper to taste
2 tablespoons red wine vinegar, or to taste
12 eggs
1 shallot, minced
1 (6 ounce) can salmon, drained and flaked
1 pinch salt and pepper to taste

Steps:

  • To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
  • Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
  • To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 0.7 g, Cholesterol 113.2 mg, Fat 7.9 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 61.4 mg, Sugar 0.3 g

SALMON DEVILED EGGS WITH HOMEMADE MAYONNAISE



Salmon Deviled Eggs with Homemade Mayonnaise image

This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.

Provided by DCTINK

Categories     Deviled Eggs

Time 40m

Yield 24

Number Of Ingredients 9

2 egg yolks, room temperature
1 clove garlic, pressed
½ cup vegetable oil
1 pinch salt and pepper to taste
2 tablespoons red wine vinegar, or to taste
12 eggs
1 shallot, minced
1 (6 ounce) can salmon, drained and flaked
1 pinch salt and pepper to taste

Steps:

  • To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
  • Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
  • To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 0.7 g, Cholesterol 113.2 mg, Fat 7.9 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 61.4 mg, Sugar 0.3 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 9

12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/4 cup)
1 teaspoon capers
Fresh dill weed

Steps:

  • In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
  • Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
  • Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
  • Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. -Marinela Dragan, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers     Brunch

Time 50m

Yield 32 appetizers.

Number Of Ingredients 16

16 hard-boiled large eggs
4 ounces cream cheese, softened
1/3 cup mayonnaise
2 tablespoons snipped fresh dill
1 tablespoon capers, drained and finely chopped
1 tablespoon lemon juice
1 teaspoon horseradish sauce
1 teaspoon prepared mustard
1/2 teaspoon freshly ground pepper
3/4 cup flaked smoked salmon fillet
SAUCE:
1 cup mayonnaise
1/4 cup plus 2 tablespoons ketchup
1 tablespoon horseradish sauce
1 tablespoon prepared mustard
1/4 cup smoked salmon fillets, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving., For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.

Nutrition Facts : Calories 129 calories, Fat 12g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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Top Asked Questions

How do you make salmon eggs with mayonnaise?
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving. For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard.
How do you make salmon deviled eggs with salmon Roses?
Remove the salmon "roses" from the refrigerator and carefully place one on top of each deviled egg, using a bit of pressure so that it's partially inserted into the yolk mixture. Add 1 caper and 1 tiny dill sprig to the center of each salmon rose, and then sprinkle them with the lemon zest.
What are the best smoked salmon deviled eggs?
The Best Smoked Salmon Deviled Eggs include absolutely everything you want in a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor and are a perfect hors d’oeuvre or brunch dish. Tis’ the season! For eggs, that is!
How do you make a smoked salmon egg salad?
So start by boiling your eggs. Once they’ve cooled peel and cut them in half, removing the yolks. Puree the smoked salmon together with the egg yolks, sour cream, oil and wasabi and fill the egg halves with the mixture. Top with chopped pistachios and chives and place on a large serving plate.

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