Smoked Salmon Deviled Eggs

How we make it.

12 eggs, hard boiled
4 ounces smoked salmon
4 ounces creme fraiche
1/4 cup Duke's mayonnaise
2 teaspoons capers, drained
1 teaspoon caper liquid
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Garnish: fresh dill, smoked salmon

Place 12 eggs in a medium pot and cover with cold water. Bring to a boil on high heat and once boiling, turn off heat. Let eggs sit in water for 5-6 minutes before removing from pot and placing in a bowl then covering with cold water. After a few minutes in the cold water, remove the eggs and take off the shells. This can take a while, don't be fooled! But be patient, it's worth it.

Once eggs are peeled, slice in half with the thinnest, sharpest carving knife you have. Gently remove the yolks from each half and place in a medium bowl. Stir in creme fraiche, mayonnaise, capers, caper liquid from jar, salt and 3 ounces of minced smoked salmon until combined. Set aside the last ounce of salmon to tear and put on top of the eggs when finished. 

Assemble each deviled egg by adding about a teaspoon of filling onto each one. You will have leftover filling and that's fine. Garnish each egg with a little fresh dill, torn pieces of salmon and more black pepper. Chill for an hour before serving. 

Why we make it.

Deviled eggs are always a delight, but this particular version is positively celestial. I will tell you; their specific invention was by chance today because I was out of the Dijon I was going to use. Thank God because I'm pretty sure Dijon would have demoted them. Without the Dijon the salmon shines. The creme fraiche sparkles. The capers are still just capers. I made these today because I was craving them but they're really more of a cocktail buffet show piece egg than a Thursday egg. These silky smoked salmon deviled eggs are lusciously light with creme fraiche and smokily satisfying with salmon and salty pops of capers. Cracked black pepper finishes them off with a spicy crunch. They do take a minute to make with those damn shells that do not come off easily, but don't let those damn eggshells win. The finished product is so delicious I promise it's worth the peeling frustration. Get an audiobook and commit to it. You won't be sorry.