Prep Time: 20 minutes

Cook Time: 10 – 15 minutes

Serving Size: 16 halves

Ingredients:

8 Double Yolkers Eggs – The EggStore

½ Cup Smoked Salmon – Canadian Select

½ Cup Mayonnaise

2 Tbsp Chevre Cheese – Goat’s Pride

2 Tbsp Spicy Cowboy Candy – Skyland Acres

1 Tbsp Shallot [finely diced]

1 Tsp Lemon Juice

2 Tsp Dijon Mustard

½ Tsp Paprika – Chef Laura

Salt & Pepper

Garnish:

Microgreens – Sky Harvest

Directions:

STEP 1

In a large pot, boil water over high heat. Carefully add eggs, cover, and let boil for 10 minutes.

STEP 2

Peel and finely dice the shallot and place it in a large bowl. Add mayonnaise, chèvre cheese, lemon juice, Dijon mustard, paprika, and combine to incorporate into a mixture. Set aside.  

STEP 3

While the eggs are cooking, fill a large bowl with cold water and add ice cubes to create an ice bath to chill the eggs after. Drain water and gently shake the eggs in the pot to crack the eggs. Carefully place eggs in an ice bath and let chill for 3 – 4 minutes.

STEP 4

Once the eggs have chilled, peel then slice in half lengthwise. Gently scoop/remove the egg yolks and place them in the large mixing bowl. Whisk to blend until smooth and combined—season with salt and pepper to taste.

STEP 5

Scoop the egg yolk mixture back into the eggs or scoop eggs into a piping bag and pipe it into the egg white.

STEP 6

Garnish with pieces of smoked salmon on top and drizzle spicy cowboy candy sauce on top. Top with broccoli microgreens for a hint of fresh greens. Serve on a plate and watch it disappear!

Recipe Notes: 

A classic appetizer that everyone knows and enjoys. Take this dish to another level by adding smoked salmon and a spicy jalapeno sauce for that uber palate-pleasing flavour. A creamy texture with a bit of salty oomph from the smoked salmon and a hint of spice for that nice satisfying bite. A great addition to any date night meal with a glass of sparkling wine.