Smoked Salmon Deviled Eggs Recipe
Deviled eggs are already party food, and a little smoked salmon on top makes them feel like an occasion. The filling is the yolks mashed with mayonnaise, finely chopped shallot, Dijon mustard, lemon juice, dill, salt and pepper. Each egg then gets a small piece of smoked salmon, a few capers and a bit of fresh dill.
How I cook the eggs
Bring the water to a boil, lower the heat so it stops bubbling, slip the eggs in with a skimmer, then turn the heat back up and set a timer for 14 minutes. Lowering them into calm water keeps the shells from knocking against the pot and cracking. The ice bath right afterward stops the cooking and makes peeling easier.
- Mash the yolks until completely smooth before mixing in the rest. Lumps show in the finished filling.
- Chop the shallot very finely, because big pieces taste harsh raw.
- Pat the capers dry so they do not leak brine onto the filling.
Arrange the whites on the serving plate before you fill them, so you are not moving them around afterward. A small spoon works fine for filling; a piping bag only makes them look tidier. They look best assembled close to serving time, with the salmon still glossy.
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PrintSmoked Salmon Deviled Eggs
Deviled eggs filled with a creamy mixture of yolk, shallot, Dijon, lemon and dill, topped with smoked salmon, capers and fresh dill. An easy appetizer for parties.
Ingredients
- 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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