Happy Pride: Salmon Deviled Eggs

Happy Pride: Salmon Deviled Eggs

It was L’s birthday weekend, which fortuitously fell on Pride. Unlike last year’s Pride, which was spent on a whiskey ridden, one woman path to self destruction, I was *relatively* well behaved. So well behaved in fact, that I was sober enough to rise at 10 am Sunday morning to make L a special dish for her birthday breakfast celebration at our house.

I wanted to make something colorful in honor of both occasions, and thought it would be fitting if I incorporated something pink. I ended up electing to make some salmon deviled eggs and picked up a small tin of salmon roe to add as a garnish on top of each individual egg slice. We had these with other brunch items, and some delicious mango-orange mimosas, which helped mute the effects of 2 nights of partying.

We then headed out on the deck, sunned ourselves, drank mimosas and discussed our individual adolescent obsessions with Ani Di Franco and My So Called Life. Happy Pride indeed.

30 minutes

*Dozen Eggs

*4 oz smoked salmon (minced)

*1 t/l cream cheese

*1 t/l creme fraiche

*1 t/l mayonaise

*1 tsp mustard

*cayenne pepper

*paprika

*chives, minced

*capers

* pinch of salt/pepper

*Salmon roe (nice touch, not necessary) 

1. Boil eggs in salted water- approximately 10 mins after water starts boiling

2. Peel all eggs, slice each egg in half and scoop out yolk into bowl

3. Mix yolks with minced smoked salmon, cream cheese, creme fraiche, mayonaise, mustard, cayenne pepper to taste, salt and pepper

4. Mix concoction together until smooth

5. Using a piping bag, fill each egg white half with yolk mixture. Lay the eggs out on a round dish

6. Sprinkle paprika and chives on top of each egg.

7. Add a single caper and some salmon roe on top of each egg

8. Devour immediately.