Hard-Boiled Eggs with Smoked Salmon: A French Classic
Hard-boiled eggs with smoked salmon, or Oeufs au Saumon Fumé in French, is a timeless classic that’s perfect for any occasion. This elegant appetizer is a delightful combination of flavors and textures that’s surprisingly easy to prepare.
Elevate your appetizer game with this timeless French recipe. This simple yet elegant dish combines the creamy richness of hard-boiled eggs with the smoky flavor of smoked salmon. Perfect for a dinner party or a quick weeknight meal, this recipe is easy to follow and sure to impress.
Versatile for Any Meal
While this dish is often enjoyed as an elegant appetizer, it can easily be adapted to suit breakfast or lunch.
- Breakfast: Serve the eggs on toasted English muffins or bagels with a side of fresh fruit or yogurt.
- Lunch: Pair the eggs with a side salad or a bowl of soup for a light and satisfying meal.
No matter how you choose to serve it, this classic dish is sure to impress.
A Breakdown of the Ingredients
Let’s break down the simple yet flavorful ingredients for our Hard-Boiled Eggs with Smoked Salmon:
- Eggs: The foundation of the dish. Fresh eggs will yield the best results.
- Smoked Salmon: A delicate, smoky fish that adds a rich, savory flavor.
- Mayonnaise: A creamy condiment that helps bind the yolk mixture.
- Dijon Mustard: A tangy mustard that adds a bit of zip to the filling.
- Salt and Pepper: Basic seasonings to enhance the flavors.
- Lettuce Leaves: A fresh and crisp base for the eggs.
These simple ingredients come together to create a delightful and satisfying dish.
Here’s a quick summary of the instructions:
- Hard-boil the eggs: Cook eggs in boiling water for 10 minutes, then shock them in ice water to stop the cooking process.
- Prepare the filling: Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl.
- Assemble the dish: Peel the eggs, remove the yolks, and mash them with the filling. Refill the egg whites, wrap in smoked salmon, and serve on lettuce leaves.
Tips for the Perfect Hard-Boiled Egg:
- Freshness matters: Use fresh eggs for the best results.
- Ice bath is key: Shocking the eggs in ice water immediately after boiling prevents them from overcooking.
- Peeling made easy: Add a teaspoon of baking soda to the water when boiling the eggs to make peeling easier.
Serving Suggestions:
- Serve as an appetizer with crackers or crusty bread.
- Add a dollop of caviar for a luxurious touch.
- Pair with a glass of Champagne or a crisp white wine.
Enjoy this simple yet elegant dish!
Hard-Boiled Eggs with Smoked Salmon (Oeufs au Saumon Fume)
Equipment
Ingredients
- 4 hard-boiled eggs
- 1 tablespoon mayonnaise
- 1/2 teaspoon mustard
- 1/4 pound smoked salmon
- A pinch of salt
- A pinch of ground pepper
Instructions
- Boil the eggs for 10 minutes.
- Drain the hot water and run cold water over the eggs to stop the cooking process.
- Peel the eggs and carefully cut off the top quarter of each egg.
- Remove the yolks and place them in a bowl.
Create the Filling:
- Combine the egg yolks, mayonnaise, and mustard in the bowl.
- Season with salt and pepper.
- Mix until you have a smooth paste.
Assemble the Appetizer:
- Cut the base of the egg whites horizontally so they can stand upright.
- Fill the egg whites with the yolk mixture.
- Wrap each egg with a strip of smoked salmon.
- Serve on a bed of lettuce leaves.
Notes
- Use Older Eggs: Older eggs peel more easily.
- Start in Cold Water: This prevents the eggs from cracking.
- Add Salt to the Water: This helps the shells to peel more easily. Ice Bath: Immediately after boiling, plunge the eggs into an ice bath to stop the cooking process.
- Serving Suggestions: Serve as an appetizer with a glass of Champagne or a dry white wine. Add a dollop of caviar for an extra touch of luxury. Garnish with fresh herbs like dill or chives.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally, June 19, 2024. Revised and updated.
