Smoked Salmon Deviled Eggs

Celebrity chef Michael Mina brings his signature luxe flair to a classic dinner-party appetizer.

- By Nina Friend

MICHAEL MINA TENDS TO GO ALL OUT.

When Food & Wine asked the James Beard Award-winning celebrity chef to come up with a dinner party menu in April 2012, he delivered dishes that were equal parts classy and comforting. From hand-rolled strozzapreti pasta with lamb ragù to custards flavored with maple and bourbon, Mina showed off his range. To kick off the feast, he made a luxe version of deviled eggs, adding in smoked salmon, cornichons, and Old Bay seasoning. The end product was savory with a bit of heat and creamy with a touch of crunch. It's a recipe Mina still loves, whether he's having friends over for a football game or making canapés at an event. In that original F&W story, Mina said, "Deviled eggs are fun because you can dress them up or down." Thirteen years later, he feels the exact same way. Don't like smoked salmon? Leave the fish out. Want to amp up the fancy factor? Top each with a spoonful of caviar. For a bite-size snack, swap in quail eggs. To modernize the deviled eggs, Mina might swap out the Old Bay for a spice like sumac–something that's more floral and a little more subtle. But no matter which tweaks you go for, there's one ingredient Mina advises against removing. "You need the cornichons for the acidity," he says.

IN THIS ISSUE The April 2012 issue was all about California, including wine-friendly recipes and must-visit wineries in Napa Valley, Sonoma County, and beyond.