{"id":3300,"date":"2014-07-01T12:35:23","date_gmt":"2014-07-01T16:35:23","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3300"},"modified":"2014-07-01T12:35:23","modified_gmt":"2014-07-01T16:35:23","slug":"deviled-eggs-with-smoked-salmon-eric-ripert","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/07\/01\/deviled-eggs-with-smoked-salmon-eric-ripert\/","title":{"rendered":"Deviled Eggs with Smoked Salmon Eric Ripert"},"content":{"rendered":"

\"Deviled-Eggs-with-Smoked-Salmon_R\"<\/a><\/p>\n

6 eggs
2 teaspoons Dijon mustard
2 tablespoons cr\u00e8me fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
– cayenne pepper
– fine sea salt and
\u00a0\u00a0\u00a0freshly ground pepper
1 lemon cut in half
– paprika to garnish<\/p>\n

\n

Hard cooked eggs go with so many different flavors well. Deviled eggs are a fun way to offer an appetizer that guests can just pick up and eat in a couple of bites. Some mayonnaise and smoked salmon mixed into the yolks in this recipe make them a little more rich.<\/p>\n<\/div>\n

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.<\/p>\n

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.<\/p>\n

Add the mustard, cr\u00e8me fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.<\/p>\n

Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":"

6 eggs2 teaspoons Dijon mustard2 tablespoons cr\u00e8me fraiche2 ounces smoked salmon, diced1 tablespoon sliced chives– cayenne pepper– fine sea salt and\u00a0\u00a0\u00a0freshly ground pepper1 lemon cut in half– paprika to garnish Hard cooked eggs go with so many different flavors well. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,226,7,188],"tags":[516,191,362,555,361,550,360],"class_list":["post-3300","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-eggs","category-recipes","category-salmon","tag-appetizers","tag-chives","tag-dijion","tag-eggs","tag-paprika","tag-salmon","tag-smoked-salmon"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3300"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3300\/revisions"}],"predecessor-version":[{"id":3303,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3300\/revisions\/3303"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}