Eggs filled with Smoked Salmon & Cucumber

259Eggs-filled-with-sm-s-cucumber-150x150This is a nice addition to your Easter brunch, but also serves as an appetizer all year round.


Ingredients: (20 Portions)

10 large eggs
2 ounces (60g) Burren Smoked Salmon, finely chopped plus 50g per person, sliced
3 tablespoons light mayonnaise
1/4 cup cucumber, chopped
2 teaspoons fresh dill, chopped, plus sprigs for garnish
1 or 2 big baguettes (French sticks)


  1. In a big saucepan, place eggs and enough cold water to cover by at least 1 inch (2.5 cm); heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
  2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
  3. Place egg whites on serving dish lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs. Serve with sliced salmon and baguette on the side.

Bon appetit!