The Best Smoked Salmon Deviled Eggs PT50M https://img2.recipesrun.com/201907/2019/0808/34/d/363160/300x200x50.jpg 8 servings Ingredients: 1 Small lemon 1/8 tsp. Cayenne pepper Freshly ground black pepper 3/4 tsp. Sea salt 2 tsp. Lemon juice 1 tbsp. Mayonnaise 1 tbsp. Dijon mustard 1 1/2 tbsp. Capers, roughly chopped 3 tbsp. Finely diced red onion divided 1/4 cup Sour cream 9 tbsp. Large hard boiled eggs 1 tbsp. Fresh dill finely choppep 4 oz. Smoked salmon, very thinly sliced

The Best Smoked Salmon Deviled Eggs

By lihui

8 Person
50 Minutes
133 Calories
The Best Smoked Salmon Deviled Eggs include absolutely everything you want in a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor & make for a perfect hors d’oeuvre or brunch item for the spring holidays. I hope you will love it.

Ingredients

  • 1 Small lemon

  • 1/8 tsp. Cayenne pepper

  • Freshly ground black pepper

  • 3/4 tsp. Sea salt

  • 2 tsp. Lemon juice

  • 1 tbsp. Mayonnaise

  • 1 tbsp. Dijon mustard

  • 1 1/2 tbsp. Capers, roughly chopped

  • 3 tbsp. Finely diced red onion divided

  • 1/4 cup Sour cream

  • 9 tbsp. Large hard boiled eggs

  • 1 tbsp. Fresh dill finely choppep

  • 4 oz. Smoked salmon, very thinly sliced

Method

  • 01
    Cut each of the salmon slices into 18 thin strips, about 1/2 to 1-inch wide. Roll each strip as tightly as possible to make a rose, and place them on a plate. Cover lightly with plastic wrap and set aside in the refrigerator.
  • 02
    On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl.
  • 03
    Spread out the "handful" of fresh dill sprigs on a large serving platter and then arrange the egg white halves on top. (The dill will keep them from wobbling.)
  • 04
    Use a fork to mash the yolks, and then add the sour cream. Mash until you don't see any lumps from the yolks. Then add 2 tablespoons of the onion, tomato, chopped capers, 1 tablespoon of dill, mayonnaise, mustard, lemon juice, salt pepper, and cayenne. Mix until everything is evenly incorporated.
  • 05
    Add the yolk mixture to a large zip-lock bag and then cut about 1/4-inch off one of the bottom corners, to turn it into a pastry bag. Gently squeeze the mixture evenly among each of the 18 egg white halves. Sprinkle the remaining 1 tablespoon of onion on top of each one.

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The Best Smoked Salmon Deviled Eggs

The Best Smoked Salmon Deviled Eggs include absolutely everything you want in a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor & make for a perfect hors d’oeuvre or brunch item for the spring holidays. I hope you will love it.
01 Information
  • Grade medium
  • Serving 8 servings
  • Calorie 133 Kcal
  • Prep Time 30 Mins
  • Cook Time 20 Mins
  • Total Time 50 Mins
02 Ingredients
1 Small lemon
1/8 tsp. Cayenne pepper
Freshly ground black pepper
3/4 tsp. Sea salt
2 tsp. Lemon juice
1 tbsp. Mayonnaise
1 tbsp. Dijon mustard
1 1/2 tbsp. Capers, roughly chopped
3 tbsp. Finely diced red onion divided
1/4 cup Sour cream
9 tbsp. Large hard boiled eggs
1 tbsp. Fresh dill finely choppep
4 oz. Smoked salmon, very thinly sliced
03 Method
Step 1
Cut each of the salmon slices into 18 thin strips, about 1/2 to 1-inch wide. Roll each strip as tightly as possible to make a rose, and place them on a plate. Cover lightly with plastic wrap and set aside in the refrigerator.
Step 2
On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl.
Step 3
Spread out the "handful" of fresh dill sprigs on a large serving platter and then arrange the egg white halves on top. (The dill will keep them from wobbling.)
Step 4
Use a fork to mash the yolks, and then add the sour cream. Mash until you don't see any lumps from the yolks. Then add 2 tablespoons of the onion, tomato, chopped capers, 1 tablespoon of dill, mayonnaise, mustard, lemon juice, salt pepper, and cayenne. Mix until everything is evenly incorporated.
Step 5
Add the yolk mixture to a large zip-lock bag and then cut about 1/4-inch off one of the bottom corners, to turn it into a pastry bag. Gently squeeze the mixture evenly among each of the 18 egg white halves. Sprinkle the remaining 1 tablespoon of onion on top of each one.
04 Author
lihui lihui
6 Recipes
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