Deviled Eggs with Smoked Salmon

Deviled Eggs with Smoked Salmon

Serves 4

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Directions

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika.

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Ingredients

6 eggs
2 teaspoons Dijon mustard
2 tablespoons crème fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
- cayenne pepper
- fine sea salt and
   freshly ground pepper
1 lemon cut in half
- paprika to garnish