Smoked Salmon Deviled Eggs Recipe
Elevate your appetizer game with this irresistible Smoked Salmon Deviled Eggs Recipe. It transforms a classic party staple into a gourmet bite, where creamy, tangy filling meets the rich, smoky flavor of salmon. After extensive testing, I’ve perfected the balance of lemon, dill, and capers to create a truly standout dish that’s as beautiful as it is delicious.
PrintSmoked Salmon Deviled Eggs
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped dill
- salt and pepper to taste
- 2 ounces smoked salmon
- 1 tablespoon capers
- extra dill for garnish
Instructions
- Bring a pot of water to a boil, then reduce the heat to low to ensure the water is no longer boiling. Use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath to chill. Once the eggs have cooled completely, peel them and slice in half lengthwise.
- Scoop the yolks into a small bowl and place the egg whites on a serving plate.
- To make the filling, add the yolks, mayonnaise, dijon mustard, lemon juice, shallot, dill, salt and pepper to a bowl. Stir everything together until it's completely smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Then place a small piece of smoked salmon to top on each egg, along with a sprinkle of capers and fresh dill.
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