Smoked Salmon Deviled Eggs With Crispy Caper Over the Top
If you haven't noticed, deviled eggs, once the darling of 60s cocktail parties and summer picnics, are popping up on bistro menus everywhere with some alarming variations. Here Chef Laura adds smoked salmon to the filling, then combines Over the Top Savory Grain blends with capers crisped on the stove top for a delicious and crunchy finish.
In this video we used a sous vide for perfect hard boiled eggs. 20 minutes at 193 degrees is your formula. Do not add the eggs until the water is at temp. Remove to a cold water bath, gently tap each end of the eggshell to release the egg from it without breaking the white. You can see the entire recipe here https://laurasgourmet.com/blogs/recip...