Description
Smoked Salmon Deviled Eggs are an elegant twist on the classic appetizer. Creamy egg yolks are mixed with tangy Dijon mustard, lemon juice, and a hint of dill, then topped with smoky salmon for a sophisticated bite. Perfect for brunches, parties, or holiday gatherings.
Ingredients
Scale
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 oz smoked salmon, chopped
- 1 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1 tbsp capers (optional, for garnish)
Instructions
- Boil the Eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for 10 minutes.
- Transfer the eggs to an ice water bath and let cool for 10 minutes. Peel the eggs once cooled.
- Prepare the Filling:
- Slice the eggs in half lengthwise and carefully remove the yolks.
- Place the yolks in a bowl and mash them with a fork.
- Add mayonnaise, Dijon mustard, lemon juice, salt, pepper, and fresh dill. Mix until smooth.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each egg with a small piece of smoked salmon.
- Garnish and Serve:
- Garnish with additional fresh dill and capers, if desired. Serve immediately or chill in the refrigerator until ready to serve.
Notes
- For extra flavor, add a pinch of smoked paprika or cayenne to the yolk mixture.
- Use wild-caught smoked salmon for the best flavor and quality.
- These can be made a few hours ahead and stored in the fridge, but add the salmon and garnishes just before serving.