Description
These Smoked Salmon Deviled Eggs are a sophisticated twist on the classic appetizer. Creamy egg yolks are blended with tangy ingredients and topped with smoky salmon and fresh herbs for an irresistible bite-sized treat perfect for brunch, parties, or as a quick snack.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon fresh dill, finely chopped (plus extra for garnish)
- 1 tablespoon capers, finely chopped
- 2 ounces smoked salmon, finely chopped
- Salt and freshly ground black pepper, to taste
- Paprika (optional, for garnish)
Instructions
- Prepare the eggs:
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from heat, cover it, and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice water bath to cool, then peel them. - Halve and remove yolks:
Slice the eggs in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and arrange the egg whites on a serving platter. - Make the filling:
Mash the yolks with a fork until smooth. Stir in mayonnaise, sour cream, Dijon mustard, lemon juice, dill, capers, and a pinch of salt and pepper. Mix until creamy and well combined. - Assemble the eggs:
Spoon or pipe the yolk mixture into the hollowed egg whites. Top each egg with a small piece of smoked salmon. - Garnish and serve:
Sprinkle the eggs with paprika (optional) and garnish with a sprig of fresh dill. Serve immediately or refrigerate until ready to serve.
Notes
- For extra flavor, try adding a touch of horseradish to the yolk mixture.
- These deviled eggs can be made up to 1 day in advance and stored in an airtight container in the refrigerator.