Smoked Salmon and Avocado Deviled Eggs
When it comes to avocados, I like to fuss with them as little as possible, enabling their natural beauty and richness to sing for itself. This recipe showcases the inherent creaminess and sweetness of avocado by pairing it with two other indulgent ingredients: eggs and smoked salmon. Incredibly rich and decadent, there little bites will vanish at our next cocktail party before you know it. Rich, salty crab and bacon would be beautiful toppings here as well!
6 large eggs , boiled, cooled, peeled, and cut in half
1 large ripe avocado
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lime juice
1 teaspoon fresh dill , plus more for garnish, finely chopped
1 1/2 oz. cold-smoked salmon
Flaky sea salt (I like Maldon here) and freshly ground black pepper, to taste
Carefully, scoop out the yolks from the eggs. Set white halves aside. Place the yolks, avocado, mayonnaise, mustard, lime juice, dill, and spices in a food processor. Process until blended and smooth. Scoop the mixture into a bag and pipe into the empty egg halves. Top each egg half with some smoked salmon and garnish with some dill.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.