Grilled Salmon Deviled Egg Salad with Deviled Eggs

About a week ago I received a personal autographed copy of the Heirloom Cookbook from The Beekman Boys.  I also took the liberty to purchase an autographed copy of The Bucolic Plague.  Just as with any new cookbook and/or book I purchase, I could not wait to peruse through the crisp pages of both books. I recently came across The Beekman Boys via online, but don’t quite remember how it came about.  Regardless, I’ve started watching reruns of their show The Fabulous Beekman Boys on the Cooking Channel because I find them and their shows sincerely funny and humbly entertaining (in a heartfelt way).  On the subject of food, one of the first recipes that caught my eyes from the Heirloom Cookbook was the Deviled Eggs with Smoked Trout.  They had me at the recipe’s title and photo on the following page of the cookbook alone!  So along with their recipe, I’ve put together my own Deviled Egg variation, and a deviled egg salad to boot!

Ingredients:

  • 8 large eggs
  • 1/2 cup half-and-half
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon medium-hot curry powder (I only had regular, organic curry, so I mixed in a pinch of cayenne pepper with the curry powder)
  • 1/2 teaspoon salt
  • 4 ounces smoked trout, torn into small bits (We had some delicious grilled salmon left over from the night before, so this is what I used)
  • 2 tablespoons plus 1 teaspoon fresh lemon juice.
  • 1/4 cup minced scallions (I used fresh cilantro as a substitute)

Directions:

  1. Place eggs in a medium saucepan with cold water to cover by inches.  Bring to a boil.  Remove from heat, cover the pot, and let eggs stand for 12 minutes.  Let it cool / or transfer to a bowl of ice water.
  2. Peel eggs.  Halve them crosswise and carefully scoop the yolks out into a bowl.  Place the egg whites on a platter and reserve.  Add the half-and-half, mayonnaise, mustard, curry powder and salt to the yolks and mash to combine.  Fold in the smoked trout (or grilled salmon).  Add lemon juice and scallions and spoon in the mixture into the egg whites.

Variation:

Turn your left over deviled eggs into an egg salad!  Just add chopped egg whites, a little bit of chopped olives and chopped almonds into the deviled egg mixture and serve on a bed of greens or create an egg salad sandwich.  Happy eats!–gcc

Original recipe adapted from The Beekman 1802 Heirloom Cookbook Keepsake Edition