Smoked Salmon Deviled Eggs
An easy recipe for smoked salmon deviled eggs combines creamy, tangy filling and hard-boiled eggs with a smoky, savory twist. Instructions for perfect hard-boiled eggs, making the filling, filling techniques, and serving tips
Ingredients
- 12 large eggs, hard-boiled and peeled
- 4 ounces of smoked salmon, finely chopped
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon of lemon juice
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh dill, chopped for garnish
Instructions
Boil the eggs hard.
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring the water to a boil over high heat.
- As soon as the water reaches a boil, remove it from the heat, cover, and let stand for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Let it stand for 5 minutes to stop the cooking.
- Peel eggs and slice them in half lengthwise. Carefully scoop out the yolks into a separate bowl, being careful to keep the egg whites intact.
Make the filling.
- Mash the egg yolks with a fork until smooth.
- Add the mayonnaise, sour cream, mustard, lemon juice, smoked paprika, and a pinch of salt and pepper. Mix well to combine.
- Fold in the smoked salmon until just combined. Be careful not to overmix.
- Taste and adjust seasonings as desired.
Fill the Egg Whites
- Scoop the filling into a piping bag or plastic bag with a corner snipped off.
- Pipe the filling evenly into the egg white halves.
- Garnish with fresh dill and a pinch of paprika.
- Refrigerate until ready to serve.
Notes
- Egg sizes can vary, so adjust cooking time if needed.
- Feel free to play around with the filling ingredients. Some other add-ins could include capers, fresh herbs, horseradish, or caviar.
- Make sure the smoked salmon is well drained before chopping to prevent the filling from getting watery.
- Garnish with extra fresh dill or tobiko for color and crunch.
- Serve smoked salmon deviled eggs as an elegant appetizer for gatherings large and small.