Smoked Salmon Deviled Eggs
These Smoked Salmon Deviled Eggs are a creamy, elegant appetizer made with rich egg yolks, smoky salmon, and fresh herbs. Perfect for brunch, holidays, or entertaining, this easy deviled eggs recipe is low-carb, protein-packed, and ready in under 30 minutes.
Ingredients
- 6 large eggs
- 3 oz smoked salmon finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill finely chopped
- Salt and black pepper to taste
- Paprika for garnish
- Optional: capers
Instructions
- Place eggs in a saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Transfer eggs to an ice bath and cool for 5–10 minutes.
- Peel eggs and slice in half lengthwise.
- Remove yolks and place in a mixing bowl.
- Mash yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper; mix until creamy.
- Fold in smoked salmon and chopped dill.
- Taste and adjust seasoning if needed.
- Spoon or pipe filling back into egg whites.
- Garnish with paprika, extra dill, smoked salmon, or capers.
- Chill for 15–20 minutes before serving.
Notes
- Use slightly older eggs for easier peeling.
- Avoid overcooking to prevent a green ring around yolks.
- Adjust salt carefully since smoked salmon is naturally salty.
- For a lighter version, substitute mayonnaise with Greek yogurt.