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Smoked Salmon Deviled Eggs with Crispy Capers 
by Chef George Duran

Smoked Salmon Deviled Eggs with Crispy Capers 
by Chef George Duran


  1. Cook hard boiled eggs by adding eggs in a large saucepan and filling with cold water just until eggs are covered with water. Bring to a boil. Once the water boils, turn off heat, cover and set aside for 10 minutes. Have an ice bath ready on the side. 
  2. In the meantime, make the smoked salmon filling by adding the salmon, zest, lemon juice and pepper in a food processor. Process until smooth. Place in a resealable plastic bag and cut the corner tip to pipe into eggs. 
  3. Make the crispy capers by dusting the capers with flour. Heat olive oil in a small sauté pan on medium heat and cook dusted capers until brown and crispy. Set aside. 
  4. Once eggs are finished cooking, crack eggs on both sides using oven gloves and place in ice bath. Allow to cool down fully, then peel eggs. 
  5. Cut eggs in half lengthwise and remove yolk. Crumble yolk in a separate bowl and arrange egg whites on a platter to fill. 
  6. Pipe each egg half with smoked salmon dip then begin topping with some crumbled egg yolk, crispy capers and additional toppings, if using. Drizzle crème fraîche throughout eggs at the end. Serve on a platter.
  7. Note: You will have plenty of crumbled egg yolk left over to use in a salad or sandwich topping.

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