Welcome to #1 of Squeaky’s Food Fridays. Here at Squeaky Wheel Media, we are people working in different departments, with different skillsets and from different backgrounds. But there’s one thing we all have in common: We LOVE to eat! Armed with a fully equipped kitchen and people with a passion for food & cooking, what better than showcasing our love for food.
Our office manager, Candice, recently went on a short vacation/cruise around Alaska (yes, we were all so jealous!). Her kindness brought us back a jar of Wild Alaskan Salmon.
According to wikipedia, Salmon from Alaska is some of the best salmon in the world with Sockeye, Coho, and Chum salmon being the most popular with its firm, rich flavors. So armed with a jar of salmon and wanting to share it with the rest of the office, we searched the world wide web for some inspirations and found this Mustard Devilled Quail Eggs with Smoked Salmon from Pham Fatale’s blog.
The recipe is really just for inspiration, so we decided to change it up a little (and also due to lack of ingredients).
SMOKED SALMON DEVILED EGGS
What you need: – Smoked salmon (or ham or bacon but this is optional)
- Boiled eggs (as many as you wish)
- Mayonnaise (we only had a little left of this so we added some cream cheese)
- Chives (or any other herb of your liking – chives tastes like a lighter version of onion)
- Cayenne pepper (for decoration)
1. First boil your eggs (for 10 or so minutes).
2. Once they feel done, pour out the hot water and leave the eggs in the pot with cold water. We kept refilling this so the cold would always be cool. (This step helps the peeling of the eggs easier.)
3. Once your eggs feel cool enough to peel, start peeling! Cut your eggs in half lengthways so that you will always be able to cut the yolk area in half.
4. Carefully separate the egg yolk from the white and place the egg yolks in a separate bowl. The eggs whites can be nicely placed on a plate.
5. Put the mayonnaise (around 1/2 of the amount of egg yolk or to your own liking), chives and a pinch of salt.
6. Mush up the egg yolk together with the mayo until it turns into a paste-like texture.
7. Scoop a small amount of egg yolk mixture into the holes of the egg whites.
8. Place your smoked salmon/bacon/ham/something on top of the egg yolk mixture.
9. Decorate & enjoy!
We had some left over smoked salmon, so I made some pre-lunch appetizers too.
These were topped with:
- avocado
- cream cheese mixed with chives
- smoked salmon
These are great for a pre-meal or party snack. We think everyone enjoyed them since they were gone in a flash!
Thanks Candice for the smoked salmon!
It was delicious!!!