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Deviled Eggs with Smoked Salmon and Dill

A delightful twist on classic deviled eggs, featuring creamy yolks, zesty seasonings, and smoked salmon.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Greek yogurt or sour cream, if you're feeling indulgent
  • 1 teaspoon Dijon mustard
  • 2 ounces smoked salmon, finely chopped
  • 1 tablespoon fresh dill, chopped plus more for garnish
  • Salt and pepper to taste
  • A sprinkle of paprika for garnish

Method
 

Preparation
  1. Boil those eggs: Place your eggs in a pot and cover them with water (about an inch above the eggs). Bring the water to a boil, then cover the pot and turn off the heat. Let them sit for about 12 minutes.
  2. Chill out: Once the timer goes off, transfer the eggs to a bowl filled with ice water to cool them down.
  3. The 'devil' part: Once cooled, peel the eggs. Slice each egg in half lengthwise. Gently remove the yolks and transfer them to a bowl.
  4. Mix it up: Add the mayonnaise, Greek yogurt, Dijon mustard, chopped smoked salmon, dill, salt, and pepper to the yolks. Mash with a fork until smooth and creamy.
  5. Fill and chill: Spoon the mixture back into the egg whites. Sprinkle with paprika and extra dill for garnish.
  6. Enjoy: Serve immediately or refrigerate until ready to serve.

Notes

Use older eggs for easier peeling. Optionally add lemon juice or hot sauce for extra flavor.