Deviled Eggs with smoked salmon combine classic creamy filling with the savory flavor of smoked fish. The salmon adds richness without overpowering the eggs. The dish works well as an appetizer or a small plate for gatherings.
Ingredients
- 6 large or extra large eggs
- 4 ounces smoked salmon
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon smoked paprika - plus garnish
- 1/2 tablespoon chopped chives - plus garnish
- 1/2 tablespoon chopped dill - plus garnish
- 1 tablespoon capers - plus garnish
- Freshly squeezed lemon juice - to taste
- Salt and pepper - to taste
- Ice - for ice bath
Instructions
- In a large pot bring water to a boil, enough water to fully submerge the eggs. 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.
- Transfer the eggs into an ice bath immediately for a few minutes. Carefully peel them.
- Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside.
- In a small food processor, combine the egg yolks, 1 ounce of salmon (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.
- Fill the egg whites with the egg yolk filling using a spoon or pipe it in with a ziploc bag or piping tip for a nicer presentation.
- Top 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.