Happy New Year. Try These Devilishly Good Eggs.


Welcome 2016! By all accounts it’s going to be a full year. Which is one more reason to lend your everyday existence a little easy elegance, like adding in a new weekend breakfast staple.

I grew up eating all sorts of things for breakfast. One of my dad’s favorites was kippers and eggs. I still love to snack on kippers. I also love smoked salmon, trout, and whitefish. I wasn’t too keen on lox though. That all changed when I read (on the back of the package….) that adding a bit of Nova Cured Salmon to some deviled eggs made for a delightful appetizer. It also made a wonderful breakfast, one that was just out of the ordinary enough to lend a special air to a weekend after the Christmas rush. Here is the original recipe.

12 Eggs
2 tsp Dijon Mustard
1/3 cup Mayonnaise
1 Tbsp Minced Onion
1/4 cup Hot Sauce
To taste Salt
To taste Pepper
To taste Paprika
8 oz Vita Smoked Salmon
  1. Hard boil the eggs, and let them cool completely. Peel the eggs, and slice each one in half lengthwise.  Remove the yolks and set aside.
  2. Arrange the egg halves onto a serving platter.  In a large bowl, mash the egg yolks into a paste, add mustard, mayonnaise, onion, hot sauce, salt and pepper and whip together into a creamy paste.
  3. Spoon the egg mixture into each of the egg halves.
  4. Top each egg with a small, folded slice of smoked salmon. Sprinkle with paprika. Garnish with parsley.

Now that is delicious, but me being me, I have to add something to a recipe. In this case it was a dollop of a mustard based hot sauce from Pepper Palace. They don’t seem to make the one I have these days, but I bet the Ghost Pepper and Mustard sauce is a reasonable approximation. Like Bryl Creem, a little dab’ll do you.

If the ghost pepper sauce seems extreme, try a dash of Coleman’s Mustard powder instead.


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