deviled egg 03: the bagel
Oh! the noble anadromous salmon. Hatched in cold water streams, they begin their journey out to sea as soon as they learn to swim (which is immediately, since they are fish). Not much is known about their life at sea, but upon maturity, each individual returns unerringly to the same freshwater nest where it began life, only to mate once and perish. Unless of course they find their way onto the sesame and garlic crusted life preserver that is your bagel, gifting to your taste buds a chapter from the arduous tale of their seafaring adventures.
A spread of bagels and lox is a welcome addition to most any brunch. Let these deviled eggs fill in as a beautiful budget friendly alternative to the real thing without sacrificing any of the real flavor. Capture the best of breakfast in one bite!
12 hard-boiled eggs - peeled, sliced, yolks set aside for filling
12 hard-boiled egg yolks
6 oz softened neufchatel or cream cheese
4 T mayonnaise
2 T whole grain brown mustard
If you can find Everything Bagel Seasoning, you can use that, or make your own:
1 T poppy seeds
1 T dried minced onion
1 T minced garlic (dried or fresh)
1 T sesame seeds
Salt and pepper to taste
5 - 10 drops of Liquid Smoke to taste
Broken pieces of smoked salmon (if the salmon is too $$, use salmon-flavored cream
cheese instead of plain)
Combine the filling ingredients in a food processor. Mix to combine well. Using a rubber spatula, scrape the sides of the bowl to push the filling back toward the center and mix for another 30 seconds to incorporate some air in the mix to produce a more whipped texture. This filling is a stiffer consistency than most deviled egg fillings, but if the mixture seems too stiff, add more mayo. Fill the egg halves with the mixture. Garnish each with a piece of salmon and a sprig of fresh dill.