Best 2 Deviled Eggs With Sour Cream Chives And Salmon Roe Recipes

Indulge in a delightful culinary journey with our exquisite Deviled Eggs With Sour Cream, Chives, and Salmon Roe recipe. These elegant appetizers, often served at gatherings and celebrations, are a harmonious blend of flavors and textures.

With a creamy and tangy filling made from hard-boiled eggs, sour cream, and zesty chives, these deviled eggs are elevated with the addition of briny salmon roe. The vibrant orange orbs add a delightful pop of color and a burst of umami flavor in every bite.

Our recipe includes detailed instructions for achieving perfectly cooked hard-boiled eggs, ensuring a smooth and creamy filling. We also provide tips for selecting the freshest salmon roe and ensuring its quality.

In addition to the classic version, we present variations to suit diverse preferences. For a touch of heat, try our Deviled Eggs With Sriracha and Bacon Bits. If you prefer a milder option, our Deviled Eggs With Avocado and Smoked Salmon is a delightful choice.

Each recipe is carefully crafted to deliver a unique taste experience, whether you seek a classic delight or a contemporary twist. With their elegant presentation and delectable flavors, these deviled eggs are sure to impress your guests and leave them craving more.

Here are our top 2 tried and tested recipes!

DEVILED EGGS WITH CAVIAR AND SALMON ROE

Deviled Eggs with Caviar and Salmon Roe image

Provided by Marc Murphy

Categories appetizer

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 head garlic
Kosher salt
2 tablespoons extra-virgin olive oil
12 large eggs
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1/4 cup pickled jalapenos, drained and chopped
Kosher salt and freshly ground black pepper
Salmon roe and/or black caviar, for serving

Steps:

For the roasted garlic: Preheat the oven to 400 degrees F.
Halve the garlic across the equator and place on a sheet of heavy-duty aluminum foil. Sprinkle with salt and drizzle with the oil. Wrap to cover the garlic and roast until soft, about 30 minutes. Remove, cool and pop the garlic cloves out of their skins. Mash with a fork to make a paste and set aside.
For the deviled eggs: Place the eggs in a large pot and cover with cold water. Bring the water to a boil over high heat; then immediately remove from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes.
Peel the eggs, then halve them lengthwise and gently scoop the yolks into a bowl. Using a fork, mash the yolks with the mayonnaise, mustard and 1 tablespoon mashed roasted garlic. Fold in the jalapenos and season to taste with salt and pepper. Whisk into a creamy paste.
Spoon a generous mound of the mixture into each egg white half to fill the divots. Alternately, place the yolk mixture into a piping bag and fill the divots. Garnish with a small dollop of salmon roe and/or black caviar and serve immediately.

SMOKED SALMON DEVILED EGGS

Smoked Salmon Deviled Eggs image

Provided by Ina Garten

Time 1h15m

Yield makes 16 appetizers

Number Of Ingredients 10

Ingredients

8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Steps:

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

Tips:

For a perfect hard-boiled egg, place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand for 10-12 minutes, depending on the size of the eggs. Immediately transfer the eggs to an ice bath to stop the cooking process.
To easily peel the eggs, gently tap each egg on a hard surface to crack the shell. Then, roll the egg between your hands to loosen the shell. Finally, peel the egg under cold running water.
For a smooth and creamy filling, use a food processor or blender to blend the egg yolks, mayonnaise, sour cream, and seasonings until well combined.
To make the deviled eggs even more visually appealing, garnish them with fresh herbs, such as chives, dill, or parsley.
If you don't have salmon roe on hand, you can use other toppings, such as crumbled bacon, chopped walnuts, or grated Parmesan cheese.

Conclusion:

Deviled eggs with sour cream, chives, and salmon roe are a delicious and easy-to-make appetizer that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed!