These smoked salmon deviled eggs are another addition to my creative collection of deviled egg recipes. Pickled Beet Deviled Eggs, Red Wine & Blue Cheese Deviled Eggs and Sushi Deviled Eggs are all big hits so far. I used the egg-dying trick again with these, and while the color of the eggs looks visually beautiful, these eggs aren’t pickled, so the flavor of the egg doesn’t really change.
Dying the eggs is a fairly simple process, and requires boiling the eggs a day ahead. All you need to do is boil the eggs, peel them and then let them soak overnight in a mixture of boiled onion skins and a little turmeric powder. The mixture turns them a brilliant orangey-brown, which looks lovely paired with smoked salmon.
I used (hot) smoked salmon in these deviled eggs instead of cured salmon, like lox or gravlax. Smoked salmon is cooked with low heat and is more similar in texture to grilled or poached salmon. It flakes when you cut into it, making it easy to slice off big chunks for the deviled eggs.
I love cold cured salmon just as much for the silky texture, but am reserving this type of salmon for a different recipe, which will pop up on Love and Duck Fat in the near future.
The firm texture and smoky flavor of the salmon is the perfect topping for the lemony egg filling. Chopped capers add a nice pop of tartness and very finely-chopped celery gives the eggs a burst of freshness and crunch. Chopped green onion is really the only garnish needed for this elegant appetizer that looks like you slaved away when it’s actually very simple.
I’ve learned a few tricks making all of these eggs. Check them out below to see if you use these techniques:
In a medium saucepan, onion skins and turmeric to a boil. Cover, reduce heat and simmer for 15 minutes, until the water turns a deep golden color. Allow to cool completely. Strain liquid and set aside.
Boil & Peel Eggs: Place eggs in the bottom of a large saucepan and cover with water so they are completely submerged. Add 1 teaspoon of baking soda to water. Heat until water comes to a gentle boil. Simmer eggs for 8 minutes. Drain and rinse eggs under cold water.
Crack egg shells on the counter top, and roll them gently on the counter with your hand. Carefully peel under running water and set aside.
Add eggs to onion/turmeric water and refrigerate at least 2 hours to overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, lemon juice, mustard, salt, cayenne pepper, capers and celery. Fill egg whites with yolk mixture and top with a schunk of salmon. Sprinkle with sliced green onion.
I am continuing my quest to explore the limits of the deviled egg and this one is the most fun so far! Sushi deviled eggs hit all the right notes for a show-stopping appetizer: delicious, fun-to-eat, elegant and beautiful.
They are easy to make, too. The hardest part about making these sushi deviled eggs is getting those little tobiko eggs (flying fish roe) in the seaweed. You can avoid the hassle altogether by making an indentation in the wasabi-yolk and scooping a mound of tobiko on top. Stick a little piece of seaweed on top and you have an elegant appetizer any expensive restaurant would be happy to serve.
I get my tobiko (also known as tobikko) from a Russian market near downtown Miami called Marky’s Caviar. If you are a serious foodie in Miami searching for an experience; I highly recommend a stop in Marky’s. It’s like going to Disney World. Without rides…and lots of fish eggs.
So maybe it isn’t like Disney World. But if I had a choice of one or the other (money aside), I would probably choose Marky’s.
Marky’s sells tobiko in little glass jars for around $5.00. It’s not expensive, and it comes in all sorts of pretty colors: red, green, black and orange. It’s the same stuff you see on top of sushi. Tobiko is sweet and salty and pops in your mouth. I could seriously eat it by the spoonful.
I suggest serving these with some pickled ginger on the side. They don’t need soy sauce, but you could offer it (or maybe some ponzu) at your next dinner party. I don’t actually have many dinner parties myself nowadays with a toddler underfoot, but if I did, these sushi deviled eggs would be at the top of my must-have appetizer list.
Adapted from Martha Stewart’s Wasabi Deviled Eggs
Yield: Makes 16 eggs
Note: I made these green with a sprinkle of matcha tea powder. If you add enough wasabi to make the yolks green, you just may choke from how spicy they are.
Note: If making ahead, boil and peel the eggs. Store them submerged in water in a food container until you are ready to assemble (1-2 days).
Place eggs in a medium saucepan in a single layer. Add 1 teaspoon of baking soda and enough water to cover eggs completely (the baking soda helps them to peel). Bring to a boil. Simmer for 5 minutes. Cover and remove from heat. Allow to sit for 10 minutes. Drain and run cold water over the eggs or place into an ice bath to cool.
Carefully peel the eggs. Cut them in half lengthwise or crosswise. If you are cutting them crosswise, slice off a tiny slice at the rounded bottom of each egg half so they sit upright.
Scoop or pop out the yolks into a bowl. Mash with a fork until very smooth. Add the mayonnaise, wasabi and vinegar. Season with salt and matcha tea powder (optional). Pipe or spoon the wasabi egg yolk into the egg whites.
With scissors, cut the seaweed sheets into 1/2 inch strips about 2 ½ inches long. Dip your finger in water and wet one end of the strip. Roll into a circle or oval shape and insert into the center of each egg yolk.
Using a very small spoon or chopsticks, fill the seaweed with tobiko caviar. Serve with pickled ginger (optional).
Do you want even more elegant deviled egg recipes? Check out these:
I have to admit, I may have gone a little overboard with this recipe for red wine and blue cheese deviled eggs. It all started with my pickled beet deviled eggs. They came out so pretty–so yummy–I started experimenting with different colors and flavor combinations. That led to the idea of using red wine to color the eggs. And what goes better than red wine than good cheese?
–Chocolate comes to mind, but that would be pretty gross in an egg.
This recipe is easy to do and really eye catching on a serving platter. I used a mixture of Cabernet Sauvignon with a little juice to dye the eggs—which resulted in a subtle red wine and fruit flavor which pairs beautifully with the cheese. You could really take this up a notch by using more wine; just make sure it’s drinkable wine because it will influence the flavor of the eggs.
Red wine and blue cheese deviled eggs are definitely going to be on my entertaining short list from now on. They are great for conversation and so crazy delicious. Trust me on this one. They were our favorites out of 10 really good recipes I experimented with.
Red Wine & Blue Cheese Deviled Eggs
Yield: makes 1 dozen deviled eggs
Tip: Adding a teaspoon of baking soda to the water when you are boiling the eggs helps them peel easier.
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
In a high-sided food container, add peeled eggs, wine, juice, peppercorns and bay leaf. Refrigerate overnight. Remove and pat dry on paper towels. Cut in half with a sharp knife and pop the yolks into a bowl.
Mash yolks first. Then mash again with mayonnaise, blue cheese, vinegar, salt and pepper. Fill egg whites with yolk mixture and garnish with a sliver of fresh apple that has first been dipped in lemon juice (to prevent browning).
Do you want even more elegant deviled egg recipes? Check out these:
What says, “St. Patrick’s Day” better than Guinness beer…in a cake…drenched with Bailey’s Irish Cream?
Don’t scoff. You know you want to try it.
My goal here was to create a triple chocolate Bundt cake so moist you could eat it without icing or frosting and that’s exactly what this cake is. It’s even better if you warm a piece up before you eat it. Its chock full of dark chocolate chips that get all gooey-melty (my eyes roll up in my head just thinking about it).
You can make this triple chocolate Guinness cake with a lot of beer taste or just a little. It’s up to you to add 1 or 2 cups to the batter. With 1 cup of beer, you can barely taste it. If you know it is in there, and think about it, you get a little malty, dark beer aftertaste, which goes nicely with the chocolate. With 2 cups, you can smell it and taste it–wonderful for beer lovers like me.
If you really want to go over-the-top, drench a piece of cake with Bailey’s Irish Cream Anglaise. I insist you not skip on the Bailey’s because it makes such a big difference. You get that delicious boozy flavor, taking a homemade cake to 5-star-restaurant status.
Crème Anglaise is a fancy French dessert sauce that’s pretty much the same thing as ice cream before its frozen. If you reverse that process with your favorite store-bought vanilla ice cream flavor, voila! You just made Crème Anglaise. It’s as easy as letting ice cream melt and stirring in a few tablespoons of Bailey’s Irish Cream. Everyone will be impressed for your efforts.
I won’t tell if you don’t.
This triple chocolate Guinness cake with easy Bailey’s Irish Crème Anglaise is a really lovely way to celebrate St. Patrick’s Day, or any day. I hope you enjoy it as much as we did.
Preheat oven to 350 degrees F/180 degrees C.
Spray Bundt pan with vegetable oil spray or use a paper towel to rub the inside of the pan with neutral-tasting oil.
In a heavy saucepan, melt the chocolate on low heat, stirring constantly. Alternatively, you can melt the chocolate in a glass bowl in the microwave. Stir until smooth, and then scrape the chocolate into a medium-sized mixing bowl. Allow to cool slightly so the chocolate is still warm but not hot.
Add the oil and sugar to the melted chocolate and whisk until smooth. Beat in the egg.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Sift if necessary to remove any lumps. Add half of the flour mixture to the chocolate mixture, half of the beer and half of the buttermilk. Whisk until smooth. Add the remaining dry and wet ingredients and whisk until smooth. Stir in the chocolate chips.
Pour the batter into the Bundt pan and bake in the lower third of the oven approximately 45 minutes or until a tester comes out with crumbs. Allow to cool for 10 minutes, and the turn out onto a cooling rack.
Allow ice cream to melt at room temperature or warm in the microwave for 30 seconds. Stir in Bailey’s Irish Cream. Serve on the side, drizzle on top of cake.
Recipe adapted from Food & Wine Magazine’s Double Chocolate Bundt Cake (contributed by Kate Neumann)
My son Grayson’s nautical 1st birthday party was a few months ago. I’m just now getting this post up, but better late than never, right?
I started planning his nautical-themed 1st birthday party well in advance. I felt like it was a big accomplishment, making it through the first year with my first child. My what a year! His first birthday party was as much for my son as my husband and I. I wanted a party both the adults and kiddies would enjoy, so scoured the web for great nautical 1st birthday party ideas. I hope my experience can help you with your party plans.
We invited friends and family about a month in advance with customizable nautical invitations purchased on Etsy from youmakedo. The invitations are printable, or can be sent in an email, always a convenient alternative for those Facebook friends.
I also purchased the matching nautical party printables pack from youmakedo with straw toppers, drink labels, party banner, cupcake toppers and cutlery wraps.
Table decorations included several sailboats, a ship’s wheel and a life preserver, all available on Amazon.com. Other nautical items were picked up from a Zulily sale.
I did a mix of store-bought food and homemade, trying to keep the emphasis on homemade and organic. The sandwiches were ordered from Fresh Market and they were delicious. I made a simple cheese plate, a spinach orzo salad and a big fresh fruit plate including strawberries, honeydew melon, blueberries, grapes and watermelon. A simple glass vase with whole wheat goldfish crackers sat on the table for snacking.
For treats, there were Jell-O cups filled with orange “boats”. I attempted to make and decorate sugar cookies in nautical shapes. It’s been a really long time since I used a piping bag so I wasn’t too happy about how they turned out. Still, they were cute and delicious (and good practice for next time!).
The cake was an organic chocolate cake with vanilla cooked flour butter cream. I swirled a tiny bit of blue food coloring into the icing and gave it some swirls with the back of a spoon to look like water. A dozen chocolate cupcakes filled out the dessert table, along with nautical lollipops purchased from Candy Warehouse.
The cake topper was handmade by Msapple on Etsy. She makes the adorable paper sailboats to order, in custom colors. I ordered two in different sizes, not knowing which one I would use for the cake. One came with a custom “1st Birthday” cake banner for the top of the cake.
The homemade cake was a bit of a disappointment (to me–the baby certainly didn’t care!). I waited until the morning of the party to make the frosting and ice the cake, which was a mistake. The frosting didn’t set up properly and ended up too soft and a little separated. It still tasted delicious!
I wasn’t able to get nearly enough photographs during the party, but I did make sure each baby and child was photographed so I could put together a little image to remember the day. An area was set up outdoors to photograph all of the little ones who came to the party. Since many of them were babies, it would be impossible to take a photo of them all together. Instead, I used my Photoshop skills to place them all in a paper boat. How cute is this?
Despite all of my planning, there are a few things I would improve on for the next birthday party. I hope you learn from my experience!
I have to admit; this isn’t a typical recipe for me. Chocolate cups? Strawberry mousse? I think I spent a little too much time on Pinterest last week looking at Valentine’s Day desserts. I wanted to make a chocolate mousse with champagne zabaglione, inside a freshly baked chocolate tart shell. Maybe I will someday. When it came down to it, I was tired and didn’t feel like spending hours in the kitchen while my toddler fussed…only to make a big (bigger) mess of my kitchen.
All the egg yolks too. That dessert would have a ton of eggs in it. I couldn’t do it.
Instead, I made chocolate cups, which are super-easy. I also made a fresh strawberry mousse, which doesn’t have any artificial food coloring or flavoring (yum!). Piped into the chocolate cups and served with fresh strawberries, this recipe makes a romantic Valentine’s Day dessert, or anytime dessert. You can make the mousse more interesting by substituting your favorite liquor for the water in this recipe. Try it with port, or ice wine, or even vodka. It’s up to you how boozy you want to make it.
The mousse is very light and airy. It’s creamy, too, which pairs nicely with the crunch from the chocolate cup. Serve this strawberry mousse with a glass of champagne. Chocolate, champagne and strawberries just love to be together!
Adapted from Spoonful recipe
Pour the cold water (or liquor) into a small bowl and stir in the gelatin. Allow to stand for 2 minutes. Pour the boiling water (or liquor) over the gelatin and stir until the gelatin is completely dissolved.
Set aside 6 strawberries for garnish. Clean and remove the leaf-ends of the remaining strawberries. Add the hulled berries, gelatin, lemon zest and sugar into a food processor or blender and puree until smooth.
In a mixing bowl, whip the cream until soft peaks form. Set aside a few spoonful’s of whipped cream for garnish (whip in additional sugar if you want). Fold together the remaining whipped cream and strawberry mixture. If you are using chocolate cups, chill the mousse in a container before adding to the cups.
If you are not using chocolate cups, spoon the mousse directly into serving glasses. Refrigerate for at least 3 hours. Garnish with whipped cream and strawberries before serving.
Use disposable cups. Cut them down to the height you want them if they are too tall.
Add the chocolate to a dry glass bowl. Microwave for 30 seconds on the lowest heat setting (use the “melt” setting if you have one). Stir the chocolate. Continue to microwave in 20-30 second intervals, stirring in-between, until the chocolate in completely melted, but not too hot.
Using a spoon, add about 1 teaspoon of melted chocolate to the inside of the plastic cup. Smooth along the sides using the back of the spoon. Add another teaspoon and smooth again, running the spoon completely around the inside until completely coated with chocolate. Add a little to the bottom of the cup if necessary. You want a thin, even coating.
Chill the cups in the refrigerator for an hour, until set. To remove, peel the cup away from the chocolate, being careful not to leave fingerprints on side of the cup. It helps to hold the cup at the bottom with one finger on the top edge and one on the bottom. Chill cups again before adding mousse.
Fill chocolate cups with mousse using a spoon or piping bag.