Smoked Salmon Deviled Eggs
A delightful twist on traditional deviled eggs, these Smoked Salmon Deviled Eggs combine creamy yolks with rich, smoky salmon for an impressive appetizer.
Ingrédients
Main Ingredients
- 6 large large eggs
- 5 tablespoons mayonnaise Can be substituted with Greek yogurt for a lighter option.
- ½ teaspoon dried dill weed
- ½ teaspoon black pepper
- 2 oz smoked salmon, chopped 55g, can also use canned tuna or crab as a substitute.
Instructions
Preparation
- Start by gathering all your ingredients and measuring them out.
- Bring a pot of water to a boil and steam the eggs over boiling water for about 15 minutes.
- Immediately transfer the eggs to a bowl of ice water to cool.
- Once cooled, gently tap and roll each egg to crack the shell, then peel under running water.
- Cut each egg in half lengthwise, remove yolks, and place them in a mixing bowl.
Filling Preparation
- Mash the yolks until crumbly. Add mayonnaise, dill weed, and black pepper, mix until creamy.
- Transfer yolk mixture into a piping bag or zip lock bag and pipe into egg white halves.
- Top each filled egg with small pieces of the chopped smoked salmon.
Serving
- Chill the filled eggs in the refrigerator for at least 15 minutes before serving.
- Serve on a platter and enjoy!
Notes
For best results, prepare the filling just before an event and store the egg whites separately if making ahead of time. Consider adding garnishes like paprika or fresh herbs for decoration.