Smoked Salmon Deviled Egg Cups
Smoky, light, crisp, balanced. Everything about this deviled egg experience is improved, and your guests will appreciate it all.
Servings 12 servings
Ingredients
- 12 eggs hard-boiled, shelled
For the filling
- 4 oz smoked salmon skin removed and discarded
- 1 tbsp dijon mustard
- 4 oz mayo
- 5 tbsp dill pickle juice Grillo's brand is my preferred
- 1 tbsp chives finely chopped
For the mignonette
- 2 tbsp minced shallot
- 2 tbsp sherry vinegar
- 2 tsp coarse black pepper or white if you prefer
- 1 tsp honey
To finish
- fresh dill
- 24 small butter lettuce cups
Instructions
Make the mignonette
- In a small bowl combine the mignonette ingredients. Stir together and set aside.
Prep the eggs
- Cut the eggs in half (lengthwise), wiping your knife clean each time. Gently scoop out the yolks and add to a large mixing bowl. Set the whites aside.
Make the filling
- Add the dijon to the egg yolks and beat with an electric hand mixer. Break the yolk into as small of pieces as you can. Add the smoked salmon, half the mayo and whip for 5 minutes. Add the remaining mayo and dill pickle juice and whip for another 3-5 minutes until relatively smooth. Add the chives and fold in with a spatula.
Assemble the deviled eggs
- Using a piping bag (or a Ziplock bag with the corner cut out of it), pipe some of the filling into the hole of each egg half.
- Lay out the butter lettuce cups. Add a small amount of the mignonette onto each cup and place a deviled egg on top of each. Top with a small bit of fresh dill on each and serve chilled.