Devilled Eggs

252Devilled-eggs-150x150We want to thank Helen Thompson, USA, for this delicious recipe!


12 eggs
8 thin slices Burren Smoked Salmon (ca 200g), of which 3 slices finely chopped
3 tablespoons onion, finely grated
1/4 cup plus 2 tablespoons mayonnaise or crème fraiche
2 tablespoons dill, finely chopped - few sprigs for garnish
A few dashes Worcestershire sauce
A few dashes hot sauce
1 tablespoon paprika
Salt and ground black pepper
1/4 cup salmon roe (optional)


  1. Cover eggs with cold water in a saucepan, bring up to rolling boil over high heat. Remove from heat, cover tightly with lid and let sit for 10 minutes. Run eggs under cool water and peel off shells.
  2. Slice top half-inch off each egg, scoop out yolks and place in a bowl. Transfer each scooped out egg to an empty egg carton so they stand upright for refilling them (we recommend to line the egg carton with some cling film first).
  3. Mash yolks with a fork and combine with the chopped salmon, onion, 1/4 cup mayo or crème fraiche, chopped dill, Worcester sauce, hot sauce, salt and pepper. Transfer mixture to a piping bag (a plastic bag with corner snipped off works well) and fill each of the eggs. Sprinkle with paprika.
  4. Cut the thin slices of smoked salmon into strips and roll up to form flowers. Place on top of each egg and garnish them with a small drop of mayonnaise or crème fraiche, salmon roe and a sprig of dill.

Bon appetit!