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Smoked-Salmon Deviled Eggs

Michael Turek
Total time 30 mins
Yield makes 8 deviled eggs (16 halves)
"Deviled eggs are fun because you can dress them up or down," says Michael Mina, who dresses them up with chopped smoked salmon here.

Ingredients

  • 8 large eggs
  • 1/2 cup (2 ounces) finely chopped smoked salmon
  • 1/3 cup mayonnaise
  • 2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
  • 2 teaspoons Dijon mustard
  • Salt
  • Old Bay seasoning, for sprinkling

How to Make It

  1. In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

  2. Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.

  3. Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.