snacks & drinks/ whole30

Deviled eggs old fashioned?

Deviled eggs with salmon | realfood.blog

Deviled eggs with salmon and smoked paprika

I’m sure you can remember; you would go to a party of your grandma or another family member (this story is kind of depending on your age!) and once every so often a plate filled with treats would pass by. In our home that was usually little rolls of gherkin and ham, deviled eggs, sausage and cubes of cheese (this could be very Dutch… Not sure) And the deviled eggs would only come out when my mom was in a wild mood. I kind of liked them for the simple reason that I liked eggs, but when you think about it they weren’t anything special. My mom would cook the eggs hard (very hard), remove the yolks (which would have a slighly greenish color) and than add a bit of mayo, stir and put back into the egg. Job done.

Deviled eggs with salmon | realfood.blog

So all in all we did have deviled eggs but it didn’t make a whole lot of difference to the original other than the mayo. And then a deviled egg kind of went out of fashion. Have you seen any in the last ten or twenty years? Or maybe I just happen to come in places where a deviled egg was simply not done. But it does seem that they are slowly making a come back. You see some of them appear in magazines and because both Esmee as well as me are a bit charmed by a good deviled egg we figured it would be the perfect time to take out the trusty white halves.

And of course we spiced it up a little by adding smoked salmon and a bit of smoked paprika.

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Deviled eggs old fashioned?

Deviled eggs with salmon | realfood.blog
  • Author: thepaleogirl
  • Yield: 10 eggs
  • Category: snacks

Ingredients

  • 5 large eggs
  • 3 tbsp of mayonaise
  • 100 gram salmon
  • dil
  • smoked paprika
  • salt
  • pepper

Instructions

  1. Boil the eggs hard. About 8 minutes will do the trick. Rinse under cold water and leave to cool.
  2. Peel the eggs, cut carefully in two lengthwise and remove the egg yolk. Put the egg yolks in a bowl and mash together.
  3. Add the mayonaise, dill, smoked paprika and pepper and salt to taste. Cut the salmon into small slivers and add most of it in, but keep some apart for decorating later.
  4. Once to taste put into a piping bag and carefully pipe into the egg halves. Garnish with some dill and salmon slivers.

Keywords: eggs, salmon

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8 Comments

  • Reply
    Lorraine @ Not Quite Nigella
    December 25, 2014 at 2:02 am

    I love the sound of your updated version! They look so fancy and perfect for entertaining! 😀 Merry Christmas!!

  • Reply
    Maureen | Orgasmic Chef
    December 28, 2014 at 5:16 am

    I made deviled eggs this year for Christmas and left them in the refrigerator. We had them on Boxing Day instead. 🙂

    • Reply
      Simone van den Berg
      December 29, 2014 at 8:39 am

      I might have them again for New Years too… They’re so easy and so tasty!

  • Reply
    Stephanie @ A Magpie in the Sky
    December 29, 2014 at 3:15 pm

    I had devilled eggs for the first time this week and loved them, so great to see your recipe so I can whip them up myself. I love your spin with the salmon. Hope you had a lovely Christmas

    • Reply
      Simone van den Berg
      December 29, 2014 at 5:30 pm

      O thanks Stephanie! For the first time.. Wow… did I post this at a handy time than right? Hope you had a lovely christmas too and a wonderful New Years!

  • Reply
    basketpam
    August 19, 2016 at 4:26 pm

    You know, I don’t think I’ve ever met a person who didn’t like deviled eggs. I suppose there are ones out there, but I’ve not come across any and I’m glad. After all, I’ve come across people who didn’t like strawberries, who did not like sweet desserts. Can you have non-sweet desserts? Wouldn’t that be a sort of oxymoron? If its not sweet wouldn’t it just be another course? Its also been my experience that men are the biggest deviled egg eaters, at least in my family. At church on occasion I help with the meal some families offer after funerals. It always seems that no matter how many eggs are prepared, we always run out. Now these here today are a bit fancier, but that makes sense, they are afterall in the Holiday category. I don’t know if my dad would care for these, oh he’d eat then, but he wouldn’t prefer them over the basic traditional recipe. He is VERY conservative in his food choices (although not nearly as bad as a man I dated for FAR too long in hindsight. This man ate one choice in each food category. For example, he would ONLY eat one type of salad dressing, one type of cookie, and so forth. He was an idiot but I won’t go down that path now.). I think these would be great for a dinner party as a hors d’hoeuvre or part of a buffet during a Christmas open house (they may have to sit on ice though), or part of a special luncheon. I wonder what it is about eggs prepared in this basic manner that makes them so appealing to everyone? I’m just glad someone did try this one day. It sure is a heck of a lot better than that egg salad my sister- in- law or her mother want to add to holiday meals. Who serves egg salad at a Thanksgiving dinner or Christmas lunch or ANY special meal anyway? The mother is from Germany. Is this a German thing? Its still almost 5 months till Christmas but this one goes on my list for this year.

    • Reply
      Simone van den Berg
      August 20, 2016 at 9:13 am

      Lol.. Not sure if that is a German thing. I don’t think all German’s serve egg salad for Christmas. Not that I know anyway but I’m not German so can’t really say for sure. I do know that these deviled eggs are totally delicious and isn’t that all that counts? 🙂

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