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Smoked Salmon Deviled Eggs

Delicious Smoked Salmon Deviled Eggs for Your Next Gathering

Enjoy these Smoked Salmon Deviled Eggs, a gluten-free and low-carb gourmet appetizer perfect for any gathering.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 12 eggs
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 large Eggs
  • 1/2 cup Mayonnaise or Greek yogurt for lighter option
  • 1 medium Finely Chopped Shallot or red onion
  • 1 tablespoon Dijon Mustard or yellow mustard
  • 1 tablespoon Lemon Juice fresh juice preferred
  • 2 tablespoons Finely Chopped Dill or parsley/chives
  • to taste Salt
  • to taste Pepper
  • 4 ounces Smoked Salmon omit for vegetarian variant
  • 1 tablespoon Capers or chopped olives
  • to garnish Extra Dill

Equipment

  • Pot
  • mixing bowl
  • piping bag

Method
 

Step-by-Step Instructions for Smoked Salmon Deviled Eggs
  1. Bring a pot of water to a rolling boil. Gently add the eggs and boil for 14 minutes. Transfer to an ice water bath for at least 10 minutes.
  2. Crack and peel the eggs under running water. Slice them in half, removing the yolks to a mixing bowl. Mash yolks with mayonnaise, shallot, mustard, lemon juice, dill, salt, and pepper until smooth.
  3. Spoon or pipe the yolk mixture back into the egg whites. Top with a piece of smoked salmon and capers. Garnish with extra dill.
  4. Refrigerate the assembled deviled eggs for at least 30 minutes before serving.

Nutrition

Serving: 1eggCalories: 120kcalCarbohydrates: 2gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 150mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 1mg

Notes

Use room temperature eggs for easier peeling. An ice water bath is crucial for preventing overcooking. Cream cheese can be added for extra creaminess.

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