A perennial classic, this appetizer mixes salty smoked salmon and crunchy cornichons into a creamy, rich egg filling.
Ingredients
- 8 large eggs
- 2 ounces cold-smoked salmon, finely chopped (about 1/2 cup), plus more for garnish
- 1/3 cup mayonnaise
- 2 teaspoons dijon mustard
- 2 cornichons, finely diced (about 2 tablespoons), plus additional slices for garnish
- 2 teaspoons cornichon brine from jar
- 1/4 teaspoon kosher salt, plus more to taste
- old bay seasoning, for garnish
Instruction
- Place eggs in a large saucepan; add enough cold water to cover. Bring to a boil over medium-high. Cover saucepan, and remove from heat; let stand for 10 minutes. Drain water; shake saucepan gently to crack eggs. Peel eggs under cold running water; discard shells. Pat eggs dry.
- Halve eggs lengthwise. Keeping egg white halves intact, remove yolks; set aside. Set egg whites aside on a platter. Transfer yolks to a bowl, and mash well with a fork. Stir in salmon, mayonnaise, Dijon mustard, cornichons, cornichon brine, and salt until well combined. Season with additional salt to taste. Mound filling evenly into egg white halves (about 1 tablespoon each). Garnish with Old Bay seasoning, sliced cornichons, and additional smoked salmon. Serve immediately, or chill about 15 minutes in the refrigerator before serving.
