Smoked-Salmon Deviled Eggs

Name: Smoked-Salmon Deviled Eggs
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

7 ingredients

3 steps

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

Directions

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.