Description
Classic deviled eggs elevated with smoky, savory smoked salmon and fresh herbs—perfect for brunch, parties, or elegant appetizers.
Ingredients
- 6 large eggs
- 2 oz (about 60g) smoked salmon, finely chopped
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp finely chopped fresh chives (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: small sprigs of fresh dill and a pinch of smoked paprika for garnish
Instructions
- Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, then cover the pan, turn off the heat, and let sit for 10 minutes.
- Drain and transfer eggs to an ice-water bath. Cool for 5 minutes, then peel and pat dry.
- Slice eggs in half lengthwise. Carefully remove yolks and place in a bowl; set egg whites aside.
- Mash yolks with a fork until smooth. Stir in mayonnaise, Dijon mustard, lemon juice, chopped chives, and half of the chopped smoked salmon. Season with salt and pepper.
- Fill each egg white half with the yolk mixture—use a piping bag or spoon for neat presentation.
- Top each filled egg with the remaining smoked salmon pieces.
- Garnish with additional chives, dill sprigs, and a light dusting of smoked paprika if desired.
- Serve chilled or at room temperature.
Notes
- For best results, use high-quality smoked salmon with a smooth texture.
- Make ahead: prepare filling and whites separately up to 1 day in advance. Assemble before serving.
- Variations: swap mayonnaise for Greek yogurt or add a teaspoon of capers for briny flavor.