Ina Garten's new book "How Easy is That?" is out on shelves at bookstores now.

I tried her recipe for smoked salmon deviled eggs for a brunch I helped host this past weekend. And you know what? It was pretty easy.

The eggs turned out tasting similar to lox, but a creamier and fluffier version. Guests all commented about how tasty they were, so I'd say this recipe is a keeper.

The trick to perfectly boiled eggs is to bring the eggs and cold water to a boil, then turn off heat and let them sit covered for 15 minutes. Then soak the eggs ice in cold water, and lightly tap the shells all around to break them so that cold water will run between the shell and the egg. The eggs will contract and the shells should peel off easily.

Smoked salmon deviled eggs (Courtesy of "How Easy is That?" My notes are in parentheses)

Makes 16 servings

Ingredients:

8 extra-large eggs

1/2 cup sour cream (I used light sour cream)

2 oz. cream cheese, room temperature (I used 1/3- less fat cream cheese)

2 Tbs. mayonnaise

1 Tbs. freshly squeezed lemon juice

2 Tbs. minced fresh chives, plus extra for garnish

4 oz. smoked salmon, minced

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 oz. salmon roe (I skipped this)

Directions:

Place the eggs in a pot large enought to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, andlet the eggs stand for 15 minuts. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.