Smoked Salmon with Devilled Eggs

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Smoked salmon is an expensive item but in this recipe you need allow no more than 25 g(1 oz) per person. Or you can use smoked salmon trimmings which are cheaper to buy, but be a little more generous with the quantity you allow.


  • 6 eggs
  • 2 tablespoons mayonnaise
  • ½–1 teaspoon made mustard
  • pinch curry powder
  • salt and freshly milled pepper
  • 175 g/6 oz smoked salmon
  • 6 slices buttered brown bread


    Hard-boil the eggs, drain and plunge immediately into cold water to prevent further cooking. Peel away the shells and leave the eggs covered with cold water until required.

    Halve each egg lengthways. Dip the knife blade in cold water before cutting; this helps to prevent the egg from breaking. Tip out the yolks and set the whites aside. Press the egg yolks through a sieve, or mash with a fork, and beat in the mayonnaise. Add mustard to taste, a pinch of curry powder and a good seasoning of salt and pepper. Refill each egg white with a heaped teaspoon of the mixture. Arrange the smoked salmon to cover each slice of buttered brown bread. Trim the edges so that the salmon fits neatly on the bread. Reserve the salmon trimmings. Arrange the devilled eggs in pairs on the smoked salmon. Chop the reserved trimmings and sprinkle over the tops of the eggs as a garnish.