Deviled Eggs Sous Vide with Lox and Capers

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)

Makes 4 servings (multiplies easily)

INGREDIENTS FOR THE HARD-BOILED EGGS

  • 4 to 12 large eggs

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme water oven to 167F/75C
  2. Put up to 1 dozen eggs directly onto the bottom perforated grill of the water oven.
  3. Cook for 45 minutes to 1 hour.
  4. Remove eggs from the water oven, cool rapidly in cold water, and refrigerate until ready to use.

INGREDIENTS FOR THE STUFFING 

  • 4 sous vide hard cooked eggs
  • 2 ounces (60 g) smoked salmon lox or Nova Scotia salmon
  • 2 tablespoons(30 ml)  mayonnaise
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 tablespoon (15 ml) dill pickle juice
  • ¼ teaspoon (1.25 ml) salt
  • ¼ teaspoon  (1.25 ml) black pepper
  • 1/8 teaspoon (0.75 ml) garlic powder
  • 1 tablespoon (15 ml) capers, drained
  • Paprika for garnish

INSTRUCTIONS

  1. Cut the cooked eggs in half and remove the yolks to a bowl.  Set the white halves aside.
  2. Dice the salmon finely and set aside.
  3. Mash the yolks with a fork and add the mayonnaise, mustard, pickle juice, and seasonings, except paprika.
  4. Fold in the capers and salmon to the egg yolk mixture.
  5. Fill each egg half with a scoop of the yolk mixture.  Sprinkle with paprika to each egg half for color.