Description
A gourmet twist on the classic deviled eggs, these Smoked Salmon Deviled Eggs combine creamy yolks with rich smoked salmon, fresh dill, and a hint of lemon for an elegant and flavorful appetizer perfect for brunches or parties.
Ingredients
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 garnish: extra dill, chopped chives, or smoked salmon slivers
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes.
- Drain the hot water and transfer eggs to an ice bath to cool completely. Peel the eggs once cooled.
- Slice each egg in half lengthwise and gently remove the yolks into a bowl.
- Mash the yolks with a fork until smooth, then mix in mayonnaise, Dijon mustard, lemon juice, smoked salmon, and chopped dill. Season with salt and pepper to taste.
- Spoon or pipe the filling back into the egg white halves.
- Garnish with extra dill, chives, or smoked salmon slivers if desired. Chill until ready to serve.
Notes
Make ahead up to 1 day in advance and add garnish before serving.
Use chives or parsley instead of dill for a flavor variation.
Add a dash of hot sauce or horseradish for a spicy version.
Use avocado mayo for a dairy-free alternative.
Store leftovers in an airtight container in the fridge for up to 2 days.
Do not freeze, as texture will change.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
