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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

devilled salmon eggs


It’s New Year’s Eve! Time to welcome the beginning of a new year. If you’re having friends and family over tonight, you could add these little bites to your buffet table. With the devilled eggs, make them ahead of time and just save the final garnishes of smoked salmon, paprika and dill until the last minute.

Devilled Salmon Eggs

Makes 12 servings

Prep Time: 15 minutes

Cooking Time: 10 minutes


6 eggs

1 tablespoon of cream cheese

1 teaspoon Dijon

1 tablespoon mayo

2 teaspoons lemon juice



50g of smoked salmon

1 teaspoon of smoked paprika



  1. Place the eggs in a large saucepan and cover with water. Bring the water to a boil and bubble for 8 to 10 minutes so that you have hard-boiled eggs.
  1. Remove the eggs and allow to cool. Once cool, carefully peel the eggs and slice them in half. Carefully remove the egg yolks and place in a mixing bowl. Arrange the egg yolks on a serving platter.
  1. To the egg yolks, add the cream cheese, Dijon, mayo, lemon juice and a generous pinch of salt and pepper. Mix really well, using a fork to combine until smooth. This will keep in the fridge for at least a day.
  1. When you’re ready to serve, place the egg yolk mixture into a piping bag (cut a hole into the corner of a plastic sandwich bag if you don’t have a piping bag) and squeeze the egg yolk mixture into the centre of the egg white half.
  1. Top each egg with a thin slice or two of smoked salmon. Sprinkle with a small dusting of smoked paprika and top with a fresh sprig of dill.

This recipe first appeared in The Irish Independent on December 31st 2015

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