Description
These deviled eggs are a yummy twist on a classic appetizer!
Ingredients
Scale
- 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.
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