====== Smoked Salmon Deviled Eggs ======

===== Ingredients =====

12 eggs \\
½ cup mayonnaise — Hold a little back initially; add as needed. \\
½ cup crème fraîche \\
2 tablespoons Dijon mustard \\
58 g smoked salmon — For filling, plus extra strips for garnish (extra amount unspecified); ASR amount unverified. \\
1 shallot — Use a small piece estimated as 1 tablespoon in filling; reserve some for garnish. Red onion is the stated alternative. \\
1 lemon — Juice half for filling (about 2 tablespoons); reserve zest and drops of juice for garnish. \\
unspecified fresh dill — A little in filling and some for garnish. \\
unspecified capers — A few in filling and some for garnish. \\
unspecified pumpernickel bread — Thinly sliced and dried until crisp; rye or another bread is allowed. \\
unspecified smoked paprika — Light dusting for garnish. \\
unspecified extra-virgin olive oil — Small finishing drizzle. \\
to taste salt and black pepper — Adjust after blending; salmon and capers contribute salt. \\
as needed water and ice — For steaming and the cooling bath. \\

===== Tools =====

Pot with steamer (a bamboo steamer is used) \\
Food processor \\
Piping bag with tip \\
Dehydrator for the source’s bread-drying method (settings unspecified) \\

===== Preparation =====

Source caveat: ASR-derived: verify the narrated 58 g salmon amount; dill, capers and garnish quantities are unspecified. Bread-drying time/temperature are not given. \\
Thinly slice the pumpernickel and dry it until very crisp; the source uses a dehydrator but gives no drying time or temperature. Keep some small pieces and crumble some for the topping. \\
Prepare an ice-water bath. Set aside a small piece of shallot for the filling and some shallot, dill, capers and salmon strips for garnishing. Reserve lemon zest and a little juice for finishing. \\

===== Cooking =====

Bring water to a boil in a pot fitted with a steamer. Add the eggs to the steamer and steam for 13 minutes, adjusting the heat to maintain active steam. \\
Transfer the eggs straight to the ice-water bath for about 5–10 minutes, until cooled through. Peel and halve lengthwise; remove the yolks to a food processor, keeping the whites intact. \\
Add a little dill, a few capers, the small shallot piece (estimated in the narration as 1 tablespoon), black pepper, Dijon mustard, mayonnaise and crème fraîche to the yolks. Hold back a little mayonnaise initially so the consistency can be adjusted. \\
Add the smoked salmon for the filling and juice of half a lemon (about 2 tablespoons). Process until smooth, stopping to scrape the sides as needed. Taste, then adjust salt, pepper and the reserved mayonnaise as needed. \\
Transfer the filling to a piping bag and pipe an even mound into each egg-white half. \\
Garnish with a small strip of smoked salmon, capers, shallot and fresh dill. Add lemon zest and one or two drops of lemon juice, a light dusting of smoked paprika, crisp bread crumbs and small pieces, then a small drizzle of extra-virgin olive oil. \\

===== Sources =====

[[https://www.youtube.com/watch?v=eBW3GDgjJzw|PERFECT Deviled Eggs! — Brad Leone, Makin’ It!]] \\