Ina Garten, host of Food Network’s “Barefoot Contessa,” dresses deviled eggs with an unexpected secret ingredient. Adding protein and omega-3s to the filling makes deviled eggs a party hit in a delicious way: the addition of smoked salmon gives the classic finger food an unforgettable upgrade (via Barefoot Contessa).
Smoky and salty flavors complement the creamy egg yolk mixture for a more complex yet sophisticated bite. Plus, the added protein makes these deviled eggs an even more satisfying snack to nibble on.The fish’s delicate, crisp texture and mild flavor pair well with traditional egg yolk and mayonnaise fillings.
To incorporate the fish into the filling, slice the salmon against the grain until you’re left with small cubes that fold into a delicate dough before scooping into the egg whites. Hot or cold smoked salmon can be added to this classic snack. Which one to choose is a matter of personal preference.
Cold smoked salmon is typically sliced thin and served raw or cooked over low heat for a short time. It is often used in sushi dishes. Hot Smoked Salmon is cured with salt, sugar and other seasonings, then hot smoked and sliced (via Masterclass). Both hot and cold salmon are commonly served with bagels, crackers, soups, salads, and now served with deviled eggs.
