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Smoked Salmon Deviled Eggs

Smoked salmon deviled eggs pair creamy, tangy yolk filling with finely chopped smoked salmon, fresh dill, and capers. The eggs are gently cooked, filled, and chilled for at least 20 minutes before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 25 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 4 cup cold water or enough to cover the eggs by 1 inch
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.125 tsp black pepper
  • 3 oz smoked salmon finely chopped
  • 1 tbsp fresh dill chopped
  • 1 tbsp capers drained and chopped

Equipment

  • 1 2-quart saucepan

Method
 

Cook and peel the eggs
  1. Place the eggs in a 2-quart saucepan and add the cold water.
  2. Bring the water to a boil over medium-high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs sit for 12 minutes.
  5. Transfer the eggs to a bowl of ice water and cool for 5 minutes.
  6. Peel the eggs and halve them lengthwise.
Make and fill the eggs
  1. Remove the yolks and mash them in a medium bowl with the mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth.
  2. Fold in the smoked salmon, dill, and capers.
  3. Spoon the filling into the egg-white halves.
  4. Refrigerate for at least 20 minutes before serving.

Notes

For neater filling, spoon it into the egg-white halves after mixing until smooth. Store covered in the refrigerator for up to 2 days; freezing is not recommended. Plain Greek yogurt can replace the mayonnaise for a lighter filling.