Pastrami Smoked Salmon Deviled Eggs

Deviled Eggs are high on every one's list these days. Caterers, Restaurants, Gastro Pubs and bar menus are all featuring these retro tasty throwbacks to the 1950's and 60's cocktail parties.

I personally love them. They are like all the things I love to eat in one package. They immediately remind me of being 5 or 6 years old again and eating deviled eggs at a church function or at my house when company would come over. I loved them then and I love them now.

For Christmas entertaining this year I made these deviled eggs. They could not have been easier. And they could not have been more delicious. Ina Garten (The Barefoot Contessa) first introduced smoked salmon deviled eggs to me.

But a few years ago when I was introduced to pastrami smoked salmon ( ie. Salmon cured with the spices from Pastrami curing and then smoked) by my friend Fred I thought what madness is this! It's truly beyond delicious.

So I saw it at the local supermarket over Christmas and thought lets use this to make deviled eggs. And wow are they good. So if you want to try something new for your next party, brunch or even just a family dinner or picnic. Try these. You won't be sorry! Yum Ya'll  

The Ultimate Pastrami Smoked Salmon Deviled Eggs 

8 eggs hard boiled and peeled
1 heaping spoonful Dukes mayonnaise
4 heaping spoonfuls of chive and onion cream cheese in a small tub
1 teaspoon Dijon mustard
1/4 teaspoon dried onion powder
1/4 teaspoon garlic powder
1/4 teaspoon curry powder
6 Tablespoons finely minced pastrami smoked salmon ( or other if using)
16 small slices of salmon for garnish
4 Tablespoons chives chopped finely ( a few cut into batons and reserved for garnish)
salt and pepper to taste

Cut the eggs in half. Scoop out the yokes into a bowl you'll have 16 halves
Mix with the other ingredients except salmon
Mash until a smooth paste forms
Add the salmon and mix into the egg mixture
Place the filling in a plastic bag refrigerate for about an hour.
Cut a corner off the bag
Fill the whites
Place a sliver of the salmon on the top to garnish
Garnish further with chive batons