Eric Ripert S Deviled Eggs With Smoked Salmon

Ingredients

6 eggs

2 tsp. Dijon mustard

2 tbsp. Crème fraîche

2 oz. smoked salmon

1 tbsp. sliced chives

cayenne pepper, fine sea salt and freshly ground pepper

1 lemon

paprika

Preparation

Step 1Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.Step 2Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center and place into a small mixing bowl. Set aside the egg white halves.Step 3Add the mustard, crème fraîche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.Step 4Spoon the mixture back into the egg whites. Garnish with paprika.

For a taste of all the delicious recipes by Chef Ripert, pick up his latest cookbook Avec Eric: A Culinary Journey with Eric Ripert.