These elegant and unique Smoked Salmon Deviled Eggs are as delicious as they are beautiful, featuring tender, smoky salmon, lemon and fresh herbs.
Course Appetizer
Cuisine American
Servings 24servings
Calories 61kcal
Author Michelle
Ingredients
12large eggs
½cupmayo
1½tablespoonsDijon mustard
1tablespoonfreshly squeezed lemon juice
3tablespoonsfresh chopped dillplus more for garnish
1tablespoonsminced fresh chives
4ouncessmoked salmon(high quality - See notes) finely chopped plus more for garnish
½teaspoonblack pepper
Salt to taste
Chives, dill, smoked paprika, and/or more smoked salmon for garnish
Instructions
To Prepare Eggs
Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water).
Bring to a boil over high heat. When water comes to a rolling boil, cover. Remove from heat immediately. Let pot sit covered for 10 minutes.
Drain pot and transfer eggs to sit in ice water, until cool enough to handle. Then peel each egg. Cut each egg in half, and separate whites from yolks.
Place egg whites on a plate or serving dish. Set aside in the refrigerator. Place yolks in a large mixing bowl.
To Prepare Smoked Salmon Deviled Eggs
To the mixing bowl with yolks, add mayo, mustard, and lemon juice. Mash with a fork or potato masher until completely smooth.
Fold in dill, chives, smoked salmon, and black pepper. Taste, and then add salt to taste.
Spoon or pipe yolk mixture into egg whites.
Garnish with small pieces of smoked salmon, fresh dill sprigs, freshly chopped chives, or smoked paprika.
Store covered in the refrigerator until ready to serve.
Video
Notes
This recipe is gluten free and low carb.
Smoked Salmon: Buy good smoked salmon! As the star ingredient, a high quality salmon is needed to make these the best they can be! And cheap salmon can be very salty. Read about how to find high quality smoked salmon in the post above.
Salt: Add salt last. The amount will depend on the saltiness of your smoked salmon.
For a super smooth filling, use an electric mixer to blend.
Storage: Store covered in the refrigerator for up to 3 days. I store and serve my deviled eggs in this awesome carrier container.
Make Ahead: Prepare egg white and filling separately. Place filling in a large baggy and cover egg whites. Store separately in the refrigerator for up to 2 days. When ready to serve, cut off corner and squeeze into egg whites.