Smoked Salmon Deviled Eggs

Smoked salmon deviled eggs are one of my favorite appetizers! This twist on the classic deviled eggs are packed with flavor. The filling is creamy, savory, with hints of smoky and tangy flavors.

📝 Ingredients

• 6 large eggs (or extra large eggs)
• 4 ounces smoked salmon (about 4 to 5 slices)
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/4 teaspoon smoked paprika (plus more for garnish)
• 1/2 tablespoon chopped chives (plus garnish)
• 1/2 tablespoon chopped dill (plus garnish)
• 1 tablespoon capers (drained, plus garnish)
• Freshly squeezed lemon juice (to taste)
• Salt and pepper to taste
• Ice (for an ice bath)

👨‍🍳 Instructions

1. 1Hard-boil the eggs: In a pot large enough to fit all the eggs in a single layer, bring water to a boil, enough water to fully submerge. Carefully lower each egg into the simmering water. Cover with a lid, simmer on low for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 12 minutes.
2. 2Transfer the eggs to an ice bath immediately for a few minutes. Carefully peel them. Note: The instant cold shock will immediately separate the egg whites from the shells, and make it easy to peel cleanly.
3. 3Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside.
4. 4Make the filling: In a small food processor, combine the egg yolks, 1 ounce of salmon (about 1 slice or to taste), mayonnaise, dijon mustard, smoked paprika, chopped chives and dill, capers, and a squeeze of lemon juice. Process until smooth. Season with salt and pepper to taste.
5. 5Fill the egg whites with the egg yolk filling using spoon, or you can also pipe it with a ziploc bag or piping tip for nicer presentation.
6. 6Top each with smoked salmon pieces. Garnish with more dill and chives, capers, and a light sprinkle of paprika. Serve immediately or refrigerate until ready to serve.