Updated: Apr 27, 2020
You can do almost anything in a 'Deviled Egg" format. My Wasabi Deviled Eggs are one of my favorite Hors D'oeuvre and a recipe I usually do not share, but this one I recreated after trying them at a Cafe in Montreal. They used a cream cheese base, I thought it a bit sweet so cut it with olive oil mayo.
12 hard-boiled eggs, shelled, cut in half and yolks saved. This the one time I do not use farm-fresh, it is better with supermarket eggs, they peel easier when they are older.
8 to 10 ounces smoked Salmon - save a bit to garnish the eggs with
1/4 cup cream cheese
1/4 cup olive oil mayo
1 tablespoon Dijon mustard
1 tablespoon of Capers (optional)
1/2 teaspoon of Smoked Maple Flakes
hand-full of fresh Dill, chopped and stems removed
You can add salt and pepper but I think the salmon is salty enough without adding any more.
Place egg yolks, cream cheese, mayo, salmon, mustard, maple flakes, capers, and most of the dill in the Cuisinart and pulse to cream just enough to get the spread through a piping bag without the tip clogging.
Pipe spread into eggs, top with pieces of the Smoked Salmon and sprig of Dill