The excitement of Christmas is sadly over. I hope everyone had a wonderful time however you celebrated. I had a great time with my family and food and drinks galore. Perfect 😊😊😊
But it’s not over. One more celebration in this year… NYE, baby! I no longer like getting gussied up in a dress and heels and going out into the cold on New Year’s Eve. I prefer being warm and cozy with games, friends, drinks, and of course some good food. I think of NYE as an appetizer-y event, so deviled eggs came to mind when I was thinking of recipe ideas.
Deviled eggs are fun to get creative with since there are a lot of directions you can go with them. I’m sure you could jazz these up with even more ingredients, but I kept it fairly simple. I smoked the salmon in our awesome Nordic Ware stovetop smoker that we received as a wedding present (thanks Sean and Christina!), but you could just use purchased smoked salmon and it would work great.
I had the salmon on hand and we received this awesome smoked paprika from Penzey’s Spice from my parents for Christmas and I was anxious to use it in something, so it all came together.
These have a more “rustic” look as I thought these would be good with more texture. I wanted there to be chunks of salmon, so I just spooned the mixture into the egg halves with a small spoon instead of piping it in like I would with a smooth mixture.
If you are having people over you could make these a few hours ahead of time and refrigerate them until ready to serve. And a make ahead recipe means more champagne toasts and hugs with friends, so cheers to the new year and deviled eggs!
- 6 eggs
- 1 4-6 ounce filet of smoked salmon broken into small chunks
- ¼ cup light mayo (or regular – whatevs!)
- 2 pickle spears – chopped
- 1 tsp smoked paprika
- Place eggs(Hot tip: older eggs = easier to peel) in a single layer in a saucepan and cover with enough water that there's 1½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Add egg yolks, mayonnaise, pickles, and smoked paprika. Mash yolks with a fork and mix well. Add salt if needed. (I didn’t need salt as the pickles and the salmon were both salty)
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.