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Smoked Salmon Deviled Eggs

Smoked salmon deviled eggs combine creamy, dill-seasoned yolk filling with finely chopped smoked salmon. The eggs are gently cooked, filled, and chilled for a cool appetizer with a savory finish.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling time 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • cold water as needed
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh dill chopped
  • 0.125 teaspoon black pepper
  • 3 ounces smoked salmon finely chopped

Equipment

  • 1 2-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 2-quart saucepan.
  2. Add cold water to cover them by 1 inch.
  3. Bring the water to a boil over high heat.
  4. Cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
  5. Drain the eggs and cover them with cold water.
  6. Change the water once it warms.
  7. Chill for 5 minutes, then peel the eggs.
  8. Halve the eggs lengthwise and place the yolks in a medium bowl.
  9. Arrange the whites cut side up on a serving platter.
  10. Mash the yolks with the mayonnaise, Dijon mustard, lemon juice, dill, and black pepper until smooth.
  11. Fold in the smoked salmon.
  12. Spoon the filling into the egg whites.
  13. Refrigerate for at least 20 minutes before serving.

Notes

For neat filling, make sure the yolk mixture is smooth before folding in the salmon. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a lighter variation, replace some of the mayonnaise with plain Greek yogurt.