Smoked Salmon Deviled Eggs - eggs

Method

• Hard cook or hard boil your eggs using your preferred method.
• My favorite method is to bake the un-cracked eggs in a muffin pan at 325 F for 25-30 minutes.
• See the TastyKitchen recipe for Baked Hard Cooked Eggs for full details.
• When done, pull them out of the oven and submerge the eggs in a cold water bath to cool.
• Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor.
• Set the whites aside on a platter.
• Into the bowl with the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, chives, salmon, and pepper.
• Pulse in the food processor until smooth.
• Taste and season with salt as needed.
• Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured).
• Once they are filled, carefully cover the eggs with plastic wrap so as not to smash the filling.
• Refrigerate for at least 30 minutes.
• Sprinkle with minced chives and serve with lemon wedges.
• Notes: *The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use.
• Smoked salmon is often salty on its own, so be sure and taste the filling after youve added the salmon and before adding more salt.
• If you have additional filling leftover, spread it on crackers.
• Adapted from Ina Garten.