I’ve eaten a lot of deviled eggs in my life, but Ina Garten’s Ina Garten’s Smoked Salmon Deviled Eggs are the one I keep coming back to.
How can you not love a filling built on the Midwest holy trinity: mayo, sour cream, and cream cheese? Rich and silky, with smoked salmon, chives, and lemon doing the heavy work.
I originally made these during our first Merylthon, calling them “She-Deviled Eggs” (a nod to the Meryl and Roseanne camp classic). I skipped the salmon roe that time, this round I went with tobiko (flying fish roe). You get the same pop without the sticker shock.
I completely massacred my first batch of hard-boiled eggs. The too-fresh eggs had more potholes than a Maine road in March. For the second round, I used my go-to method: add the eggs to boiling water, simmer for 13 minutes, then chill in an ice bath for 15. Nearly perfect peel every time!
Full recipe linked in bio.
Book: Barefoot Contessa at Home, page 40
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 15 minutes
Store-Bought Is Fine: Smoked salmon
Recipe on BarefootContessa.com.
