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ALL RECIPES

Smoked Salmon and Caper Deviled Eggs

  • Pair with Rosé
Primary Ingredients

6 each hardboiled eggs

1 teaspoon Dijon mustard

1 teaspoon lemon juice

2 Tablespoons crème fraiche or sour cream

2 Tablespoons of mayonnaise

Pinch of paprika

2 oz smoked salmon

12 each capers

Chive rings to garnish 1-2 teaspoons

Salad greens for garnish

Primary Technique
  • Slice eggs in half lengthwise, wiping knife clean before each cut
  • Carefully scoop out yolks into a small mixing bowl
  • Using the back of the fork mash yolks until completely broken down
  • Add mustard, lemon juice, crème Fraiche and mayonnaise to the yolks
  • Mix until smooth with fork
  • Add a pinch of paprika and season to taste with salt
  • Spoon or pipe yolk mixture into the hollowed whites
  • Cut salmon into 12 pieces
  • Place into yolk mixture
  • Place caper next to salmon
  • Sprinkle with chive rings
  • Refrigerate until ready to serve
  • Arrange on platter and garnish with salad greens
deviled eggs
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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