Smoked Salmon Deviled Eggs
These smoked salmon deviled eggs are one of my favorite brunch appetizers! The yolk filling is ultra creamy with tons of flavor from smoked paprika, honey mustard and dill.
Hard boiling the eggs
It’s easy to overcook hard boiled eggs, and that leaves you with that ugly gray-green ring around an otherwise bright and sunny yolk. Thankfully, it’s also easy NOT to overcook the eggs, as long as you follow some rules!
The discoloration happens when the sulfur in the yolk reacts with the hydrogen in the white, and that’s caused by boiling for too long. This recipe has you heat the water to a rolling boil first before cutting the heat to stop the boil completely.
When you add the eggs to the hot water, there’ll be less of a chance they will crack, since the water isn’t rapidly boiling. Secondly, the eggs cook gently as the water comes back up to a boil.
Another thing that might cause the green discoloration is if you’re using exceptionally hard water to boil your eggs. It’s unlikely, but if the green color persists and you’re sure you aren’t over cooking, try using filtered water.
Seasoning the yolks
Adding mayo gives the yolks a creamy texture and a nice, slightly salty flavor. It’s a great blank canvas for these smoked salmon deviled eggs!
A few teaspoons of honey mustard adds a tiny bit of sweetness and more creaminess. Most deviled egg recipes call for sweet paprika, but swapping in smoked paprika is a great way to add another layer of flavor to these eggs.
Finally, adding some dried dill and fresh cracked black pepper finishes up the flavor profile.
Garnish
I found the best “Everything but the Bagel” seasoned smoked salmon at Trader Joe’s last week, and couldn’t wait to use it on these smoked salmon deviled eggs. You only need a very small piece for each egg, I cut a few slices into 1/2 inch squares. Any smoked salmon works beautifully!
I added some tiny sprigs of fresh dill for some color and to follow through with the dried dill in the yolks.
I’m so happy with how these turned out!
Smoked Salmon Deviled Eggs
- Prep Time: 5 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 deviled eggs 1x
- Category: Brunch, Savory, Snacks
- Method: Stovetop
- Cuisine: American
Description
These deviled eggs are a yummy twist on a classic appetizer!
Ingredients
- 12 large eggs
- 1/4 cup + 2 TB mayonnaise
- 2 tsp honey mustard
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp dried dill weed
- 1/4 tsp smoked paprika
- salt and pepper to taste
- 1 oz smoked salmon slices
- fresh dill, to garnish
- “Everything but the Bagel” seasoning, to taste
Instructions
- Fill a large saucepan (I used a 3 quart size) a little more than halfway with water and bring to a rolling boil over high heat.
- Shut off the heat and allow the bubbles to completely disappear before carefully adding all of the eggs.
- Turn the heat back on to high and immediately set a timer for 14 minutes. Allow the eggs to boil rapidly for the entire time.
- When the eggs have a few minutes left, prepare an ice bath in a medium/large mixing bowl. Be sure to have it ready before the timer goes off.
- After 14 minutes, remove the eggs from the saucepan and immediately place them into the ice bath. Allow them to cool completely before peeling and slicing.
- Once the eggs are completely cool, remove the egg shells and slice the eggs lengthwise down the middle. Scoop out the yolks into a small mixing bowl.
- Add the mayonnaise, honey mustard, apple cider vinegar, dill weed, smoked paprika, salt and pepper to the yolks. Use a fork to mash the mixture together until well blended and smooth.
- Spoon a tablespoon of yolk mixture into each egg white cavity, and garnish with a small (1/2 inch) piece of smoked salmon and a small sprinkle of fresh dill and “Everything but the Bagel” seasoning.
- Serve immediately. Store any leftover deviled eggs in a sealed container in the fridge. Consume within a few days.
Equipment
Buy Now β Nutrition
- Serving Size: 1 deviled egg
- Calories: 111
- Sugar: 0.4 g
- Sodium: 317.3 mg
- Fat: 8.9 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 6.7 g
- Cholesterol: 189.1 mg
