Hey recipe lovers,
Needing a truly Southern inspired recipe for your next party or occasion that is sure to wow a crowd? Never fear, The Food Lover is here to help you out!
We all have events in our lives and it’s the worst to show up empty handed to that office, friend, or family get-together. Plus, what excuse do you need to not cook your tail off (or at least let your loved ones think that).
Now for your ingredients:
- 12 extra-large eggs
- 1 cup sour cream
- 4 ounces cream cheese, warmed
- 3 tablespoons mayonnaise
- 4 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces smoked salmon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 small jar capers
Total Time: About 1 and a half hours from start to finish.
With any recipe you need to know the basics of what you’re making. Essentially you’re making deviled eggs. To make the perfect hard boiled egg, you’re going to want to fill the pan with cold water, just enough to cover the eggs and bring it to a full rolling boil. Once it is boiling, immediately take it off the stove, cover the pan and let sit for exactly 15 minutes. I’d use a timer if I were you!
Once the time is up, dump the hot water or add ice to the pot. You’re going to want to cool those eggs down and FAST otherwise they will keep cooking!
As for the rest of the ingredients, take the cream cheese, soften it in the microwave, oven or in a pan, just be sure not to cook it. Add sour cream and mayonnaise and beat on low until mixed together, then put to the side.
With the eggs, carefully remove all the shells from the skin of the cooked eggs. I think it’s most helpful to do so in your sink with warm water running.
The next part of this recipe is a little tricky. You need to cut the eggs in half longways and then take the hardened yolks and add that to your mixed ingredients. Spread all the emptied eggs on a pan and proceed to beat the yolks into the mixture. During this time add your minced chives, salt, and pepper and continue to beat on low.
Finally, cut and check your salmon for bones (there shouldn’t be any, but a bone in a smooth dish is NEVER a good time). Add this to the mixture and fold in until the salmon is consistent throughout. Once you’ve mixed it in to your liking, if you have the time, cover your bowl and let sit in the refrigerator for approximately an hour.
Now, once your mixture has had time to sit and let the flavors mesh together you can add it like your would a normal deviled egg to the empty cooked egg. I like to use a design but that’s up to you. The easiest way would be to take a plastic bag and cut a hole in it to put a design tip and then add your mixture.
Lastly, you will garnish with a long stem of chive and a few capers!
Good luck on this mission, if you choose to accept it! I promise it’s not as hard as it looks and the turn out is DELICIOUS and impressive to all your friends!!
Taylor, The Food Lover Gone Southern