Smoked Salmon, Tarragon and Preserved Lemon Deviled Eggs

Smoked Salmon, Tarragon and Preserved Lemon Deviled Eggs

They say the devil is in the details. So we’ve added a springy zing, a salty sting, some sea-sweet oomph to eggs to make sure a taste of spring is everywhere.

Makes 24
  • 12 eggs

  • 1/2 cup sour cream

  • 1 Tbsp lemon juice

  • 1/2 tsp salt

  • 4 oz smoked salmon, diced

  • 2 Tbsp tarragon leaves, finely chopped

  • 1/2 of a preserved lemon, pith removed, rind diced fine

  • 2 Tbsp finely minced chives

Put the eggs in a saucepan large enough to hold them in a single layer. Fill the pan with enough water to cover the eggs plus an extra inch above the eggs. Add a generous amount of salt to the water and bring to a boil, uncovered. Reduce the heat to medium and cook on a simmer for 11 minutes. Immediately drain the hot water and fill the pan with enough cold water to cover the eggs. Repeat after a few minutes. Leave the eggs in the water until ready to use.

Peel and cut the eggs in half lengthwise. Remove the egg yolks and place them in the bowl of a food processor. Set the whites aside on a platter.

Add the sour cream, lemon juice and salt to the egg yolks. Process until smooth and creamy.

Place the egg yolk mixture in a medium bowl. Stir in the smoked salmon, tarragon and preserved lemon.

Spoon or pipe the mixture into the egg whites. Top with the minced chives. Serve immediately or chill, covered in the refrigerator, until ready to serve.

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