![Smoked-Salmon Deviled Eggs](https://cdn.statically.io/img/www.foodandwine.com/thmb/-MZmVFbSo11by5jIskWlk636X8c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201204-xl-smoked-salmon-deviled-eggs-2000-c17a8c7c5c7648029b2091b301836773.jpg)
Ingredients
-
8 large eggs
-
1/2 cup finely chopped smoked salmon (2 ounces)
-
1/3 cup mayonnaise
-
2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
-
2 teaspoons Dijon mustard
-
Salt
-
Old Bay seasoning, for sprinkling
Directions
-
In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
-
Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
-
Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
Suggested Pairing
One of the best pairings for eggs of any kind is sparkling wine; to start off the party, Jean-Charles Boisset served glasses of his nonvintage JCB No. 69 Crémant de Bourgogne.