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

4.5

( By lihui )

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

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