We’re having a whole host of folks over tomorrow for a dinner and a bonfire and I wanted to make something that would combat all the less than healthy food we’ll be eating. I also wanted to make something that could be snacked on easily. Now I know that Devilled Eggs are often thought of as something of the past but seriously is there anything more perfect than an egg? I love eggs as does most of my family. In face, despite arguments with my doctor about high cholesterol I continue to eat them. I’m just not convinced that they are be bad for me. In fact one of these little devils 😉 keeps me full for the whole morning if I have it for breakfast unlike oatmeal or other carbohydrates. So I will stick with eggs…. When you’re putting them out for others a plain boiled egg isn’t very inviting so I had to spruce them up.
I saw someone on a website, sorry can’t remember where as it was a while go, make devilled eggs with smoked salmon and I thought … What a great idea… so here we go.
Devilled Eggs with Smoked Salmon, Cream Cheese and Capers… Yes… I know cream cheese isn’t the best thing for someone with high cholesterol but I’m a work in progress! Also I would have added in some finely dices purple onions but someone in this house doesn’t like raw onions… oh well.. maybe when I just make them for myself.
- 10 eggs hard boiled (I boil mine for about 9 minutes when I do this many)
- 2 Tablespoons Cream Cheese
- 3-4 slices of Smoked Salmon (chopped)
- 2 Tablespoons diced Green Onions
- 1 Tablespoon Capers (rough chopped)
- Splash of Caper juice
- Salt and pepper to taste
- Garnish with green onions or paprika
Boil the eggs and let cool, peel them and slice lengthwise, then carefully pop out the yolk and place into a bowl. To the yolk, add cream cheese, chopped smoked salmon, green onions, capers. Once you have all this together then mix it up and add some juice from the capers until you have a consistency of stiff whipped cream. Salt and pepper to taste. Put the mixture in a piping bag (or plastic bag and snip off a corner) and pipe the filling back into the egg bowls. You don’t actually have to add much salt as the juice from the capers will do that for you so add the juice before you salt.
Garnish with slices of green onions or paprika and serve. So Yummy!