Smoked Salmon Deviled Eggs is certainly a delicacy, whether you are mixing the salmon into the filling or using it as a garnish. Since each cook and/or family has their own preference, we will provide directions on how to prepare this dish both ways. In addition, Salmon Deviled Eggs can easily be prepared for potlucks, family occasions, or the holidays.
6 Servings~ 30 Minutes
- 6-8 Eggs
- 1 Ounce Smoked Salmon, Chopped
- 1 Tablespoon Mayonnaise
- 1 1/2 Teaspoons Fresh Lemon Juice
- 1 1/2 Teaspoons Yellow Mustard
- 1 Teaspoon Dried Dill Weed
- 1/2 Teaspoon Salt
- Ground Black Pepper
Step #1: First, we will begin by hard boiling the eggs. If you want to make enough servings using 6 useable eggs, then you will need to boil 8 just in case a couple turn out weird-shaped. Place the eggs in a deep saucepan, all in a single layer. Fill it with water to about an inch over the top of the eggs. Cover the pot and bring to a boil with high heat.
Step #2: When the water begins to boil, remove the pot from the heat and let the eggs cool. Pour out the hot water and place the eggs in an ice bath. After a few minutes, peel the eggs.
Step #3: Cut the eggs in half, lengthwise. Using a spoon, then carefully scoop out each of the yolks. Do not damage the egg whites – this will add to the beauty of your finished hors d’oeuvres.
Step #4: Place the egg whites aside. Collect the egg yolks and mash in a mixing bowl with a fork. If you want the smoke salmon mixed into the filling, add the smoke salmon, mayonnaise, lemon juice, yellow mustard, a teaspoon of dried dill, and salt and pepper to taste. Mix it well until even and smooth. Otherwise, add all the ingredients except the smoke salmon and follow the procedure.
Step #5: For simplicity, spoon the mixture into the egg whites. If you are worried about presentation, use a freezer bag or pastry bag to squeeze the mixture onto the egg whites.
Step #6: If you did not add the smoked salmon to the filling mixture, garnish the deviled eggs now with smoked salmon and sprinkle on some paprika and dried dill. Bon appetite!