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.