Description
These Smoked Salmon Deviled Eggs combine classic creamy deviled egg filling with delicate smoked salmon, fresh dill, and tangy capers. They’re quick to prepare and make a refined appetizer for brunch or gatherings.
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, to taste
- Black pepper, to taste
- 2 ounces smoked salmon, finely chopped
- 1 tablespoon capers
- Extra dill, for garnish
Instructions
- Boil eggs for 10 minutes, then transfer to ice water and cool completely.
- Peel eggs and slice in half lengthwise. Remove yolks.
- Mash yolks with mayonnaise, shallot, mustard, lemon juice, and dill.
- Season with salt and pepper.
- Fold in chopped smoked salmon and capers.
- Spoon or pipe filling into egg whites.
- Garnish with extra salmon, dill, and capers before serving.
Notes
- Cool eggs fully before peeling to avoid tearing the whites.
- Mash yolks thoroughly for the smoothest filling.
- Pipe filling for a cleaner, professional presentation.
- Add lemon zest for an extra pop of freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes