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Smoked Salmon Deviled Eggs

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Smoked Salmon Deviled Eggs are a sophisticated twist on the classic appetizer, featuring creamy yolks blended with tangy ingredients and topped with savory smoked salmon.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 ounces smoked salmon, finely chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Optional: capers and extra dill for garnish

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes.
  2. Drain and cool the eggs under cold running water or in an ice bath. Peel the eggs and slice them in half lengthwise.
  3. Remove the yolks and place them in a bowl. Mash with a fork until smooth.
  4. Add mayonnaise, Dijon mustard, lemon juice, chopped dill, and chopped smoked salmon to the yolks. Mix until well combined and smooth. Season with salt and pepper to taste.
  5. Spoon or pipe the yolk mixture back into the egg whites.
  6. Garnish with extra dill and capers if desired. Serve chilled.

Notes

  • Use a piping bag for a more elegant presentation.
  • Can be made a few hours in advance and stored in the refrigerator.
  • For a lighter option, use Greek yogurt instead of mayonnaise.

Nutrition

Find it online: https://easy-tapas-recipes.com/smoked-salmon-deviled-eggs/