These deviled eggs lean into Pacific Northwest flavor, pairing rich Pete & Gerry’s Organic Pasture-Raised Eggs with irresistibly crispy salmon skin and briny salmon roe. The eggs provide a creamy, well-structured base that lets the toppings shine, while the crackly salmon skin adds savory crunch in every bite. It’s a polished but playful take on a classic appetizer, perfect for a game day spread that favors great ingredients over gimmicks. A little indulgent, a little unexpected, and very worthy of a Seattle celebration.

Instructions

For the Crispy Salmon Skin:

1. Preheat oven to 375°F.
2. Brush salmon skin on both sides lightly with melted butter and sprinkle with a pinch of salt.
3. Place skin between two pieces of parchment paper on a baking sheet. Cover the paper with a heavy baking dish to keep the skin flat while cooking.
4. Bake in preheated oven for 25-30 minutes or until crispy and slightly golden brown.
5. Let cool on a wire rack, and cut or break the crispy skin into small, bite-sized pieces to use as garnish for each deviled egg. 

For the Deviled Eggs:

1. Cut the peeled, hard-boiled eggs in half lengthwise. Place egg whites on a deviled egg plate cut sides up, and place yolks into a medium bowl. Refrigerate whites until ready to fill.
2. Use a fork to mash the yolks into tiny crumbles.
3. Add mayonnaise, mustard, Old Bay Seasoning, and lemon juice to the yolks and mash to combine well.
4. Use a spatula to transfer the yolk filling to a piping bag fitted with a wide, fluted tip or a Ziploc bag. (If using a Ziploc bag, cut a corner off after filling to create a hole.) Refrigerate until ready to plate the eggs.
5. When ready to plate, pipe the filling evenly into the egg whites.
6. Garnish each egg with smoked salmon, one piece of crispy salmon skin, and a small spoonful of salmon roe. Shower with freshly sliced chives.