Devilled Smoked Salmon Eggs
- 12 free range eggs
- 6 Tbps mayonnaise
- 1 tsp English mustard
- 2 tsp horseradish, creamed
- 4 oz Regal Beech Wood Hot Smoked Salmon
- zest of 1 lime or lemon
- rock salt and ground black pepper, to taste
- 2 Tbsp chives, chopped
- 2 Tbsp French tarragon
Place the eggs in a large pot and cover with cold water. Bring water to a simmer. Turn off the heat and leave eggs for 12 minutes. Drain and leave to cool. Run under cold water to cool quicker. Peel eggs and carefully cut in half lengthways.
Scoop out the yolks carefully into a large bowl. Mash egg yolks together with the mayonnaise, mustard and horseradish. Season to taste with salt and freshly ground black pepper.
Remove the Regal Hot smoked Salmon from the refrigerator. Remove from packaging and break the flesh into small pieces.
Use a piping bag filled with the egg mix, or spoon the egg filling back into the hole in the egg white halves. Place pieces of the Regal Smoked Salmon onto the top of the egg mix. Sprinkle with chopped chives and tarragon.
Arrange the eggs on a serving platter, and serve immediately.