Smoked Salmon Deviled Eggs

These are some of the most perfectly balanced deviled eggs I've ever had. I didn't think it could get much better than regular old deviled eggs with mayo and paprika, but when I did an internet search for "smoked salmon deviled eggs" and found this recipe I knew I had a contender. The Ina Garten recipe I adapted was absolutely perfect for my tastes! It's super flavorful with cream cheese, chives, lemon juice, and of course, smoked salmon.

These are slightly more fancy-ish than deviled eggs, but more importantly they're just dang good. I made them for Easter since I usually don't spend the time to assemble little things like this unless it's a special holiday. I might have to make these just for the hell of it. Maybe they'd go well with tequila and The Real Housewives? I think so. Nom nom nom. Happy Easter everyone, I hope you shared it with loving family and celebrated the beautiful spring day that it was!

Smoked Salmon Deviled Eggs
Yield: 24 deviled eggs

INGREDIENTS
12 large eggs
4 ounces cream cheese
2 tbl plain yogurt or sour cream
1/4 cup mayonnaise
2 tbl fresh lemon juice
2 tbl minced fresh chives, plus more for garnish
1 tsp kosher salt
4 ounces smoked salmon, all but 2 tbl minced

DIRECTIONS
Place the eggs carefully in a large pot and cover completely with cold water. Bring to a boil, turn off the heat, and cover. Let stand for 7 minutes. Place the pot in the sink and let cold water run into the pot until the eggs are completely cooled. Remove the shells, discard, and slice each egg in half lengthwise. Scoop out the yolks and reserve.

In the bowl of a stand mixer fitted with the paddle attachment cream together the reserved yolks, cream cheese, yogurt/sour cream, mayonnaise, lemon juice, chives, and salt until light and fluffy and no lumps remain. Add the minced salmon and beat to combine. Spoon or pipe the filling evenly among the 24 egg halves. Top each egg with a piece of reserved salmon and a sprinkling of fresh chives. Serve immediately or chill.

SOURCE
heavily adapted from Ina Garten via the Food Network.