Recipes

Smoked Salmon Deviled Eggs with Crispy Caper Over the Top

Chef Laura adds smoked salmon to a classic deviled egg filling, then combines Over the Top "The Original" with capers crisped on the stove top for a delicious and crunchy finish.

By Chef Laura Briscoe

September 12, 2024

Smoked Salmon Deviled Eggs with Crispy Caper Over the Top

If you haven't noticed, deviled eggs, once the darling of 60s cocktail parties and summer picnics, are popping up on bistro menus everywhere with some alarming variations. Here Chef Laura adds smoked salmon to the filling, then combines Over the Top Savory Grain Original with capers crisped on the stove top for a delicious and crunchy finish.

In this recipe we used a sous vide for perfect hard boiled eggs. 20 minutes at 193 degrees is your formula. Do not add the eggs until the water is at temp. Remove to a cold water bath, gently tap each end of the eggshell to release the egg from it without breaking the white. You can check out the recipe in action here:

Smoked Salmon Deviled Eggs with Crispy Caper Over the Top

By Chef Laura Briscoe

Prep time:10 minutes

Cook Time:40 minutes (includes sous vide time)

Servings:8 pieces

Ingredients

4 large eggs
2 ounces smoked salmon
3 T Avocado Mayonnaise
1 teaspoon Dijon Mustard
Kosher salt, to taste
1 Tablespoon Capers, non pareil or surfine (these are smaller)
1 Tablespoon Olive oil
2 Tablespoons Laura's Gourmet Over the Top, The Original

Instructions

Using a sous vide tool, bring water temperature up to 193 degrees.
While waiting for sous vide to heat, heat a small sauté pan with 1 T olive oil and the drained capers. Cook over medium heat until capers start to open their buds, they are darker in color and crispy. Strain capers from pan and drain on paper towels. Set aside.
When sous vide is at temp, gently add eggs to the water using a slotted spoon or strainer so eggs rest gently on bottom of pan. Set timer for 20 minutes.
After 20 minutes, remove the eggs from the sous vide pot and shock with cold water. To peel eggs easily, crack each end and peel, using enough running water to rinse shell from fingers. Place on paper towels to blot excess water.
Slice eggs in half lengthwise and remove the yolks. Use a damp towel to clean the knife between each egg to avoid getting yolk on the white.
Place the yolks in a food processor and add the smoked salmon, mayonnaise and Dijon mustard. Process until smooth. Season to taste with salt, if necessary.
Place the filling into a pastry bag fitted with a large star tip or round hold or use a portion scoop.
Prepare Topping: In a small bowl, combine the crispy capers with 2 T of ‘Over the Top’ Original.
Place eggs on a flat surface lined with a paper towel; this will keep the eggs from slipping when you pipe the filling into them. Portion the filling among the egg white halves, garnish with the crispy caper ‘Over the Top’ when ready to serve.
Note: May be prepared up to two days and portioned and garnished immediately before serving.

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