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:
Ingredients
Method
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.
http://loveandduckfat.com/smoked-salmon-deviled-eggs-turmeric-onion-dyed-deviled-eggs/
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
Tip: Adding a teaspoon of baking soda to the water when you are boiling the eggs helps them peel easier.
Ingredients
Method
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).
http://loveandduckfat.com/red-wine-blue-cheese-deviled-eggs-recipe/
Do you want even more elegant deviled egg recipes? Check out these:
Now that I’m a mommy, Mother’s Day takes on a whole new meaning. Mother’s Day is now one of my favorite holidays and even though my little guy is too young to understand what it’s all about; I still feel special.
Just being a mommy is special.
One thing I didn’t expect when I became a mommy was how I’d never sleep in again. Like most moms, my sleeping-in days are over, which is why on Mother’s Day, one of the very best things you can do for a mom is allow her to sleep in–brownie points for making her an amazing breakfast while she’s sleeping.
What’s better than breakfast in bed?
Breakfast in bed is a really sweet way to show your favorite mom just how much you care. Even if mom doesn’t get to sleep in; she will appreciate a breakfast cooked just for her to start a very special Mother’s Day.
Mother’s Day is a great day to get together with family. Invite the in-laws and get the kids involved in creating a special day for the most important people in our lives. Moms are special because they value the simplest gestures that show how much you care. So this Mother’s Day, whether you are serving breakfast in bed or just helping to cook some delicious Mother’s Day recipes, take a moment to show mom how much you love her. Surprise mom with a special treat this Mother’s Day with breakfast cooked just for her.
In the spirit of all the hard-working moms this Mother’s Day, I gathered together some of my best breakfast and brunch recipes, plus some favorites from my fellow bloggers to help you celebrate your favorite mommy.
— and don’t forget to do the dishes!
ABOVE IMAGES (clockwise from top)
Eggs Benedict with Arepa, Roast Pork & Cilantro Hollandaise from Love and Duck Fat
Coconut Quinoa Breakfast Porridge from Love and Duck Fat
Chocolate Zucchini Muffins from But She Can Bake
Chocolate Chip Banana Breakfast Cookies from Love and Duck Fat
Asparagus and Bacon Quiche from Love and Duck Fat
French Toast, Roasted Strawberries and Tarragon Cream from Love and Duck Fat
French Toast with Burrata and Sliced Peaches from Love and Duck Fat
Sweet Potato Biscuits with Sausage Gravy from The Egg Farm
ABOVE IMAGES (clockwise from top)
Gruyere, Caramelized Onion and Mushroom Quiche from Love and Duck Fat
Garlicky Goat Cheese Grits from Cooking and Beer
Soft-Boiled Eggs with Asparagus Soldiers from The Clever Carrot
Breakfast Flatbread Pizza from Modern Skillet
Strawberry and Cream Crepes from GI 365
Sunday Buttermilk Waffles from American Heritage Cooking
P.S…a little note to my family: I wouldn’t mind waking up on Mother’s Day with any one of these delicious recipes! They all look so good.
Which one would you like to wake up to? I’d love to hear all about it in the comments!
When I say tea is a big deal in our household; I mean it. We drink tea all day, starting with a pot of green tea for my husband and an Earl Grey or Breakfast Blend for myself. We often treat ourselves to a trip to Teavana to pick up some of their delicious loose tea blends, which is why I was thrilled to find out that Starbucks is now serving Teavana teas in their stores.
Why do I love tea so much?
First and foremost, tea makes me feel good. Tea wakes me up without stress. I enjoy the ritual of spooning my tea leaves into a pot and pouring hot water to let it steep. It comes with great accessories–teapots and teacups, honey and fragrant tea leaves. I bring a handy tea mug infuser to work every day along with my favorite loose tea. I often switch it up my tea blends; drinking peachy green one day and chai the next.
Chai is one of my favorite teas, which is why I was eager to try the new Teavana Oprah Chai Tea latte available at Starbucks and participating Teavana stores. I brought two very special people with me to Starbucks to treat to a cuppa: my mother and 17-month-old son, Grayson.
Grayson doesn’t drink tea yet, so he had an organic vanilla milk instead.
Even though mom lives just 40 minutes away, we are lucky to see each other once a month. With my baby boy growing up SO FAST, it’s important to take time–even just a few hours–to visit. Starbucks is the perfect place to catch up because we can meet in the middle, and enjoy a good blueberry scone while we chat.
So how is the new Teavana Oprah Chai Tea ?
We tried one hot and and one iced Teavana Oprah Chai Tea latte. First off…they are both delicious. This isn’t a weak tea. It’s a spicy, sweet treat full of cinnamon, ginger, peppercorns, cardamom and cloves in a black and rooibos tea blend. I’ve been enjoying it at home and really love the warm kick of flavor. You can see–and smell– the quality of the ingredients before it’s even brewed. Yes, it has caffeine, and does the trick when I need a little pick-me-up.
You can purchase boxed sets of Teavana Oprah Chai Tea in Starbucks and Teavana stores nationwide. They are beautifully packaged and make the perfect Mother’s Day gift. You can purchase individual 2 oz. tins of loose tea or a large gift box with 8 oz. of tea, 2 cups and a teapot.Scooped loose leaf tea is available in Teavana stores.
For every Teavana Oprah Chai product sold at Starbucks or Teavana, Starbucks is making a donation to the Oprah Winfrey Leadership Academy for Girls–South Africa, benefiting educational opportunities for youth. Starbucks is donating $.25 for every beverage, $1 for every 2oz. of Teavana Oprah Chai Tea (or tea tin) and $4 for each large gift set purchased.
Visit the Steep Your Soul site where you can watch fun behind-the-scenes videos about how Oprah Chai tea was blended. She had a hands-on approach to blending the tea, choosing a full-bodied, spicy tea with a little kick.
This Mother’s Day (Sunday, May 11th), Starbucks is inviting you to stop in and enjoy a Buy One Get One Free Teavana Oprah Chai Tea beverage. Bring your mom, mother-in-law, sister or just your favorite person and treat them to some delicious tea. It’s a great way to spend time on Mother’s Day and show that special someone how important they are in your life.
What is your favorite tea? How do you like to enjoy it?
It’s been a busy few weeks. I started working full time last week after being a stay-at-home mom with my son for over a year. I’m very grateful for having the opportunity to be home with my son; but also ready to get back to work. Carving out time to cook, photograph and post recipes on Love and Duck Fat will be difficult; but I’m determined to keep going in this labor of love.
Before I started my new job, I went on a little deviled egg bender; whipping up one new recipe after another in anticipation of having ZERO time. This recipe for pickled beet deviled eggs was one of our favorites. It’s easy to do and beats the heck out of the garishly bright food-colored deviled eggs I’ve been seeing on Pinterest lately. This is actually my SECOND batch because I can’t find the SD card with the original photos. They looked so beautiful I tried another color–using turmeric and onion skins to dye the peeled eggs a really pretty golden color.
The “deviled” bit in this recipe is a classic recipe. You get that delicious classic deviled egg taste wrapped up in a fun new package. Pickling the eggs overnight with spices, vinegar and garlic gives them a slight pickle flavor that works perfectly for a deviled egg recipe. Of course, you can pickle them longer for even more color, but overnight seems to be the perfect amount as it leaves the egg yolks nice and yellow.
The fresher the eggs, the harder they will be to peel, and since I used farm fresh eggs; I was worried they would be impossible to peel. To give me some help, I added a teaspoon of baking soda to the boiling water. Sure enough, all put one or two egg shells peeled easily. Don’t you love when kitchen tips work?
This deviled egg recipe makes 2 dozen eggs. You can fill the eggs with a piping bag like I did or just use a small spoon. For something in-between, just fill a sandwich bag with filling, close it tight, and then snip off the tip of the bag with scissors. You get an instant piping bag without any clean up.
Ingredients
Method
Beet mixture: In a medium saucepan, bring water, vinegar, beets, shallot, sugar, bay leaf, peppercorns, mustard seeds, garlic and cloves to a boil. Cook for 20 minutes on low heat. Cool completely.
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. Cover and turn heat to low. Cook for 1 minute. Remove from heat and let sit-covered-for 15 minutes. Rinse under cold water.
Crack egg shells, and roll them gently on the counter. Carefully peel under running water and set aside.
Add eggs to beet mixture 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, vinegar, mustard, salt and cayenne pepper. Fill egg whites with yolk mixture and garnish with chives or parsley
Do you want even more elegant deviled egg recipes? Check out these:
