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18 Ratings
5 star values:
0
4 star values:
8
3 star values:
7
2 star values:
1
1 star values:
2
Back to Smoked Salmon-Radish Deviled Eggs
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Smoked Salmon-Radish Deviled Eggs
Credit:
Mike Krautter
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
2 ounces minced smoked salmon plus pieces of salmon for garnish
3 minced radishes plus sliced radishes for garnish
Micro herbs
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Gallery
Smoked Salmon-Radish Deviled Eggs
Credit:
Mike Krautter
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Gallery
Smoked Salmon-Radish Deviled Eggs
Credit:
Mike Krautter
Smoked Salmon-Radish Deviled Eggs
Credit:
Mike Krautter
Smoked Salmon-Radish Deviled Eggs
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 2 ounces minced smoked salmon plus pieces of salmon for garnish
- 3 minced radishes plus sliced radishes for garnish
- Micro herbs
Directions
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with minced smoked salmon and minced radishes in a food processor.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with sliced radishes, pieces of salmon, and micro herbs. Serve immediately, or chill up to 2 hours.
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Cook’s Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Reviews
Add Rating & Review
18 Ratings
5 star values:
0
4 star values:
8
3 star values:
7
2 star values:
1
1 star values:
2
Reviews
Add Rating & Review
18 Ratings
5 star values:
0
4 star values:
8
3 star values:
7
2 star values:
1
1 star values:
2
Add Rating & Review
18 Ratings
5 star values:
0
4 star values:
8
3 star values:
7
2 star values:
1
1 star values:
2
18 Ratings
5 star values:
0
4 star values:
8
3 star values:
7
2 star values:
1
1 star values:
2
18 Ratings
5 star values:
0
4 star values:
8
3 star values:
7
2 star values:
1
1 star values:
2
- 5 star values:
- 0
- 4 star values:
- 8
- 3 star values:
- 7
- 2 star values:
- 1
- 1 star values:
- 2
All Reviews for Smoked Salmon-Radish Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Smoked Salmon-Radish Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
