Irresistibly Easy Smoked Salmon Deviled Eggs for Any Gathering
These Smoked Salmon Deviled Eggs are an elegant, flavorful appetizer perfect for any gathering.
Servings 12 pieces
Calories 100kcal
Equipment
- Mixing bowl
- fork
- Cookie Scoop
Ingredients
For the Egg Base
- 6 large hard boiled eggs Use fresh eggs for best results.
For the Yolk Filling
- 4 ounces smoked salmon Thinly sliced.
- 1/4 cup mayonnaise Substitute with Greek yogurt for a lighter option.
- 1 tablespoon Dijon mustard Or use yellow mustard.
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion Chopped, can substitute with shallot.
- to taste salt
- to taste pepper
- 1 tablespoon fresh dill Optional.
For Garnish
- 2 tablespoons capers Optional.
Instructions
Preparation
- Begin by hard boiling your fresh, large eggs for about 16 minutes. Once done, cool them under cold water or in an ice bath to make peeling easier. Pat the eggs dry with a paper towel.
- Carefully slice each egg in half and scoop the yolks into a mixing bowl. Mash the yolks with a fork, then mix in the mayonnaise (or Greek yogurt), Dijon mustard, fresh lemon juice, red onion, dill, salt, pepper, and 2 ounces of chopped smoked salmon. Blend until completely smooth and creamy.
- Using a spoon or a cookie scoop, generously fill the egg white halves with the creamy yolk mixture. Top each egg with remaining slices of smoked salmon and, if desired, garnish with capers. Serve immediately or refrigerate until ready to serve.
Notes
Consider preparing the yolk filling a day in advance and assembling the eggs just before serving. Garnish with fresh herbs or paprika for an elegant touch.