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Cook the Book: Deviled Eggs with Smoked Salmon

Last week in The New York Times, Melissa Clark wrote about the plight of the cook in the hours leading up to Thanksgiving dinner. I'm sure most of us are familiar with the day of prep and cooking that leaves no time for a real lunch, where the starved host gets a bit cranky by the time the turkey hits the table. Clark's solution is a a great one—an appetizer and hors d'oeuvres spread to keep both host and guests sated before the main event.

In her article, Clark went with dips to ward off the pre-turkey hunger, but when perusing the pages of Eric Ripert's Avec Eric I came across these Deviled Eggs with Smoked Salmon, an hors d'oeuvre that never fails to please and seemed all-American enough to grace the Thanksgiving table.

Best of all, deviled eggs are hardly a time-consuming venture. A quick hard boil, scooping and mashing of yolks with a mix of crème fraîche, Dijon, smoked salmon, and lemon juice, back into the whites, and then into the fridge to chill until the hungry crowd arrives, leaving you with something to snack on while mashing those potatoes and basting the turkey, and your guests with something to nosh on while you are putting the finishing touches on the meal.

As always with our Cook the Book feature, we have five (5) copies of Avec Eric to give away this week.

Adapted from Avec Eric by Eric Ripert. Copyright © 2010. Published by Wiley. Available wherever books are sold. All Rights Reserved.

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