Description
These Smoked Salmon Deviled Eggs combine creamy, tangy yolk filling with smoky salmon and fresh dill for an elegant and flavorful appetizer perfect for parties and gatherings.
Ingredients
Eggs
- 6 large eggs
Filling
- 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
Toppings
- 2 ounces smoked salmon
- 1 tablespoon capers
- Extra dill for garnish
Instructions
- Boil the Eggs: Bring a pot of water to a boil, then reduce the heat to low so the water is no longer boiling. Using a skimmer, gently place the eggs into the water. Increase the heat back to high and set a timer for 14 minutes to cook the eggs thoroughly.
- Chill and Slice: Meanwhile, prepare an ice water bath. After 14 minutes, remove the eggs from the hot water and immediately place them into the ice bath to cool completely. Once cooled, peel the eggs and slice each one in half lengthwise.
- Prepare Filling: Scoop the yolks into a small bowl, leaving the egg whites on a serving plate. Add mayonnaise, Dijon mustard, lemon juice, finely chopped shallot, chopped dill, salt, and pepper to the yolks. Stir until the mixture is completely smooth and creamy.
- Assemble Deviled Eggs: Spoon the yolk mixture back into the cavity of each egg white half. Top each filled egg with a small piece of smoked salmon, a sprinkle of capers, and garnish with fresh dill for added flavor and presentation.
Notes
- Use fresh eggs for best results and easier peeling.
- Customize the filling by adding a pinch of smoked paprika or a dash of hot sauce for extra kick.
- Chilling the eggs in an ice bath helps prevent overcooking and makes peeling easier.
- These deviled eggs can be prepared a few hours in advance and kept refrigerated until serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
