Smoked Salmon Deviled Eggs

These beet deviled eggs are filled with a beet filling, topped with fresh cucumber, smoked salmon, and fresh dill for a pop of color.

📝 Ingredients

• 2 small beets, leafy greens removed
• 12 large eggs, hard boiled and peeled
• 1/4 cup onion, minced
• 2 garlic cloves, minced
• 4 oz. smoked salmon, with 2 Tbsp. chopped
• 2 Tbsp. chopped fresh dill, plus extra for garnish
• 4 1/2 Tbsp. mayonnaise
• 1 tsp. fresh lemon juice
• 1 small cucumber, halved lengthwise and thinly sliced
• Kosher salt and fresh black pepper

👨‍🍳 Instructions

1. 1Place unpeeled beets in a small saucepan and cover with water. Cook over medium heat, partially covered for 20-25 minutes or until knife tender. Drain and cool. Peel the beets and grate using a large hole grater.
2. 2Slice eggs in half lengthwise. Scoop out the yolk and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onions, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice. Mix to combine. Season with salt and pepper, to taste.
3. 3Spoon or pipe the filling into the egg whites. Top with a slice of cucumber and smoked salmon. Garnish with dill. Chill in the refrigerator for at least 30 minutes before serving.