Description

The humble deviled egg, everyone's favorite two-bite snack, gets a makeover with smoky sockeye salmon lox and a little magic (Umami Magic, that is). Chives lend subtle onion-garlic flavor to local pasture-raised eggs, while lemon zest & lemon juice add brightness and a fresh tang. Customize the rich and creamy filling with your favorite mayonnaise, yogurt or sour cream, then sprinkle with Farmhouse Kitchen's Umami Magic for a savory and briny finish. 

Serves 8-10 as an appetizer (Gluten Free, Dairy Free, Nut Free)

Click over to the Recipes tab for cooking instructions.

Includes*:

• 4 oz Sockeye Nova Lox
• 1 dozen Local Pasture-raised Eggs
• 1 oz Umami Magic
• 1 bunch Chives
• 2 ct Eureka Lemons

You will need:

• Mayonnaise, Yogurt or Sour Cream
• Dijon or Whole Grain Mustard (optional)
• Salt and pepper
• Ice

Hands on Time: 15 minutes; Total Time: 35-40 minutes

---

What's inside

Sliced Sockeye Nova Lox, 4 oz - Default: 1 - Max: 1
Umami Magic, 2 oz - Default: 1 - Max: 1
Local Pasture Raised Chicken Eggs - Default: 1 - Max: 1
Organic Eureka Lemons (2 ct) - Default: 1 - Max: 1
Chives, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes*:

• 4 oz Sockeye Nova Lox


• 1 dozen Local Pasture-raised Eggs


• 1 oz Umami Magic


• 1 bunch Chives


• 2 ct Eureka Lemons

You will need:

• Mayonnaise, Yogurt or Sour Cream


• Dijon or Whole Grain Mustard (optional)


• Salt and pepper


• Ice

Hands on Time: 15 minutes; Total Time: 35-40 minutes

INSTRUCTIONS

Note: To help center the yolks, turn the carton of eggs on its side in the refrigerator the day prior to cooking. Secure the carton with rubber bands to prevent from opening.

STEP 1  Bring a large pot of water to a boil. When the water reaches a boil, use a slotted spoon to gently submerge the eggs into the water and releasing them at the bottom of the pot. Once all eggs are added, let the water boil for 1 minute, then reduce the heat to medium-low. Cover with a lid and cook at a bare simmer for 11 minutes.
STEP 2  While the eggs are cooking, finely chop 1 tbsp. chives for the filling and chop 1 tbsp. of chives into 1/2-inch pieces for garnish; set aside. Prepare an ice bath by filling a large bowl half way with ice and water. After 11 minutes, transfer the boiled eggs to the ice bath and make sure they're full submerged. Let eggs cool for at least 15 minutes, then peel.
STEP 3  Slice the peeled eggs in half lengthwise, then remove the yolks to a mixing bowl. Smash the yolks with a fork until they reach a fine crumble, then fold in finely chopped chives and about 1/4 cup mayonnaise. Add finely zested lemon, lemon juice, additional mayonnaise, and mustard (optional) to taste and to reach desired texture. Season with salt & pepper.
STEP 4  Fill each half of egg whites with seasoned egg yolk. Use a piping tip for a more decorative presentation, if desired. Sprinkle the eggs with umami magic, then top with lox and chives, and lemon zest to garnish.

Enjoy!

*Wash and dry vegetables thoroughly before preparing.

---