These are a slight posher upgrade on the traditional devilled eggs; ideal for serving as New Year’s Eve finger food or as part of a buffet.
Prep time 20 minutes/Cook time 10 minutes/makes 16
Ingredients:
8 large eggs
25g (1 oz) smoked salmon
4 sprigs of fresh dill, plus extra for serving
pinch of cayenne pepper
For the Mayonnaise:
1 large egg yolk
2 tsp Dijon mustard
Juice of 1/2 lemon
100ml (2/5 cup) olive oil
100ml (2/5 cup) sunflower oil
Sea salt and freshly-ground black pepper, to taste
Method:
In a saucepan, cover the eggs with cold water and bring to the boil over a high heat. Simmer for 6 minutes, then drain and transfer the eggs to a bowl of cold water to cool. Peel and halve them lengthways, scoop the yolks into a bowl and roughly mash. Set aside.
To make the mayonnaise: In a bowl, whisk the egg yolk, mustard and lemon juice with an electric whisk until frothy. Combine the oils in a jug, then drizzle them into the egg mixture, whisking constantly until combined. Season to taste with sea salt and black pepper.
Add 60g (2 oz) of mayo to the egg yolks (you can refrigerate the rest for up to a few days and use in other recipes).
Finely chop and stir in the salmon and dill fronds, then add the cayenne pepper and mash to combine.
Spoon into voids left in the egg whites, top with extra dill and serve immediately.
