Smoked Salmon Deviled Eggs

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Smoked Salmon Deviled Eggs

monish-gujral-smoked-salmon-deviled-eggs

By Monish Gujral Published: April 30, 2013

  • Yield: 24 deviled eggs

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Ingredients

Instructions

  1. Hard cook or hard boil your eggs and submerge in a cold water bath to cool
  2. Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, worcestershire, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.*
  3. Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.
  4. Note: *The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use. Smoked salmon is often salty on its own, so be sure and taste the filling after you've added the salmon before adding more salt.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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