Description
Smoked Salmon Deviled Eggs are a sophisticated twist on a classic appetizer, combining creamy, tangy egg yolk filling with the rich, smoky flavor of salmon. Perfect for parties, brunches, or elegant gatherings, these deviled eggs feature a smooth blend of smoked salmon, mayonnaise, Dijon mustard, herbs, and capers, garnished with paprika and fresh herbs for an eye-catching presentation.
Ingredients
Eggs
- 6 large eggs (or extra large eggs)
Filling
- 4 ounces smoked salmon (about 4 to 5 slices)
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika (plus more for garnish)
- ½ tablespoon chopped chives (plus garnish)
- ½ tablespoon chopped dill (plus garnish)
- 1 tablespoon capers (drained, plus garnish)
- Freshly squeezed lemon juice (to taste)
- Salt and pepper (to taste)
Other
- Ice (for an ice bath)
Instructions
- Hard-Boil the Eggs: In a pot large enough to fit all the eggs in a single layer, bring enough water to a boil to fully submerge the eggs. Carefully lower each egg into the simmering water. Cover the pot with a lid and simmer on low heat for 1 minute, then turn off the heat and let the eggs sit in the hot water for 12 minutes to cook through fully.
- Cool and Peel: Immediately transfer the eggs to an ice bath for a few minutes to stop the cooking process. This cold shock helps separate the shells from the whites, making peeling easier. Carefully peel each egg, ensuring the whites remain intact.
- Prepare Eggs for Filling: Cut each egg in half lengthwise and gently remove the yolks to a separate bowl. Set aside the halved whites for filling.
- Make the Filling: In a small food processor, combine the egg yolks, 1 ounce of smoked salmon (about one slice), mayonnaise, Dijon mustard, smoked paprika, chopped chives, chopped dill, capers, and a squeeze of fresh lemon juice. Process the mixture until smooth and creamy. Taste and season with salt and pepper as desired.
- Fill Egg Whites: Spoon the egg yolk mixture into each egg white half. For a neater presentation, you can pipe the filling using a resealable plastic bag with the corner cut or a piping tip.
- Garnish and Serve: Top each filled egg with pieces of smoked salmon. Garnish with additional chopped dill, chives, capers, and a light sprinkle of smoked paprika. Serve immediately or refrigerate until ready to serve.
Notes
- Use an ice bath immediately after boiling to ensure easy peeling and prevent overcooking.
- Adjust smoked salmon quantity in the filling to suit your taste preference for smokiness and texture.
- For an elegant presentation, pipe the filling into the egg whites using a piping bag.
- These deviled eggs can be made up to a day ahead and stored covered in the refrigerator.
- If you prefer less saltiness, rinse the capers before using.
