Bagels and Lox Deviled Eggs
These deviled eggs combine most of the wonderful ingredients on a Bagels and Lox Platter, minus the bagels. Tucked into the egg yolks are brine-cured and beautiful pinkish-orange salmon, red onions and capers. The yolk is dressed with a bit of Dijon mustard and crème fraîche (or sour cream) instead of mayonnaise. They are simply delicious, and they make me reminisce about my single-girl Sundays.
Back in my single-girl days, when I lived in Nashville, Sunday was my favourite day of the week; the habits I established for the day were just what I needed to recharge my batteries to face another frenetic week. After church, I would head over to a local bagel shop and pick up some bagels, cream cheese and lox; package in hand, I’d walk out to the front of the shop to a newspaper machine and pluck out the Sunday New York Times.
Loaded down with my bounty, I’d steer home to my darling little condo, switch on the gas logs in my fireplace (yes, even in the summer), make a pot of coffee, squeeze some fresh orange juice, make up a tray for my goodies, and plop on the floor in front of the fire. I’d spread the Sunday Times out on the marble hearth (easier than cleaning newsprint off of cream coloured carpets) and dig in. While I noshed, I’d read that paper from cover to cover, with especial attention to The Food Section, of course. Whiling away the day in that manner was just the most wonderful thing.
These deviled eggs really brought those sweet, calm, relaxing days, back to me. They may well be my new favourite version of deviled egg deliciousness. I hope you’ll try them.
P~
- 8 eggs, hard-cooked, peeled
- 1 tablespoon capers
- 2 teaspoons red onion, minced
- 1 ounce lox (thin sliced, brine cured salmon), minced
- 1 rounded teaspoon Dijon mustard
- 5-6 tablespoons crème fraîche (or thick sour cream)
- ground black pepper, to taste
- Cut the peeled, hard-cooked eggs in half, length-wise.
- Remove the yolks to a small bowl and place the now hollow whites on a platter.
- With a fork, mash the yolks until they are very finely crumbled.
- Add all the other ingredients and stir to mix.
- Either pipe or spoon the mixture into the whites.
- Cover and refrigerate until ready to serve.
Also, I did not add salt to this recipe, since the capers and the lox are salty enough for me. Be sure to taste yours first if you decide to add any salt.
