Devilled Eggs with Smoked Salmon and Caviar Recipe
Our devilled eggs with smoked salmon and caviar recipe makes the ultimate elegant cocktail party canapés or a luxurious treat to savour with sparkling wine. Traditionally served as part of a festive Russian zakuski spread, you could save these retro hors d'oeuvres for special occasions but why not indulge yourself from time to time?
Servings: 19
Calories: 35kcal
Ingredients
- 4 hard-boiled eggs peeled and halved
- 2 tbsp mayonnaise creamy
- 2 tbsp sour cream
- ½ tsp salt
- ½ tsp white pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 tsp fresh dill finely chopped
- 40 g smoked salmon
- 40 g red and/or black caviar
- 8 sprigs of dill
Instructions
- Boil eggs until the yolks are firm (see our guide), then chill in the fridge.
- Once eggs are cold, carefully peel them, then slice in half, cutting lengthwise. Clean your knife between eggs for smooth slices.
- Use a teaspoon to carefully remove the yolks, transferring them to a mixing bowl.
- To the mixing bowl, add the mayonnaise, sour cream, seasoning, spices, and finely chopped dill, and use a fork to mash everything together, then stir vigorously to well-combine.
- Taste, and adjust the seasoning as you like.
- Spoon the creamy egg mixture back into each egg white; use a piping bag if you wish.
- Tear the smoked salmon into eight narrow strips, roll each up, and place them on the creamy egg mixture; add a teaspoon of caviar to each egg, and garnish with a sprig of dill.
- Serve with Champagne or shots of chilled vodka as my family did.