Description
Elevate your appetizer game with these Smoked Salmon and Dill Deviled Eggs. This recipe combines the creamy classic with sophisticated flavors of smoked salmon and fresh dill, perfect for any elegant gathering.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 2 ounces smoked salmon, finely diced
- Salt and black pepper to taste
- Fresh dill sprigs for garnish
- Smoked paprika for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
- Immediately transfer eggs to an ice bath and let cool for 5 minutes.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium bowl. Set the egg white halves aside on a platter.
- Mash the egg yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, chopped fresh dill, and diced smoked salmon to the mashed yolks. Mix well until combined.
- Season with salt and black pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with fresh dill sprigs and a light dusting of smoked paprika, if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For easier peeling, use eggs that are a few days old, not super fresh.
- Adjust the amount of mayonnaise to reach your desired consistency.
- You can prepare the yolk mixture ahead of time and assemble the deviled eggs just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg