Tomatoes and Smoked Salmon Deviled Eggs

Ingredients

• 12 eggs
• 10 cherry tomatoes, halved and seeded
• 4 ounces cream cheese, softened
• 1 (6 ounce) can skinless, boneless salmon, drained and flaked
• 2 tablespoons mayonnaise
• 2 tablespoons spicy brown mustard
• 1 ½ tablespoons sour cream
• 1 tablespoon lemon juice
• 2 tablespoons pickle relish, drained
• ¼ teaspoon grated lemon peel, or to taste
• 1 teaspoon smoked paprika
• salt and pepper to taste
• smoked paprika for garnish

Step 1

Place the eggs in a single layer in a saucepan and cover them with about an inch of water. Bring the water to a boil over high heat, then take the pan off the heat and let the eggs sit in the hot water for 15 minutes. Once time’s up, drain the water and run the eggs under cold water to cool them down, then peel them.

Step 2

Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl. Use a fork to mash the yolks until they’re crumbly. Meanwhile, lay the tomatoes cut-side down on a paper towel to let any extra moisture drain off.

Step 3

In another bowl, soften the cream cheese by mashing it with a spoon until smooth. Mix in the mashed yolks, chopped smoked salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon zest, and a teaspoon of smoked paprika. Give everything a good stir until it’s well combined. Taste and add salt and pepper as you like.

Step 4

Spoon the salmon mixture back into the egg whites, and you can also fill the tomato halves with it if you want. Sprinkle a little extra smoked paprika on top for a nice touch. Arrange everything on a platter and pop it in the fridge for at least an hour before serving to let the flavors meld.