Description
A simple recipe for deviled eggs topped with smoked salmon.
Ingredients
Scale
- 12 large eggs
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 4 ounces smoked salmon, chopped
- 2 tablespoons fresh dill, chopped
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil, then remove from heat, cover, and let stand for 10 minutes.
- Drain hot water and immediately cover eggs with ice water. Let cool completely, then peel the eggs.
- Slice eggs in half lengthwise and scoop yolks into a medium bowl.
- Add cream cheese, mayonnaise, Dijon mustard, lemon juice, and pepper to the yolks. Mash with a fork until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each filled egg half with a small piece of chopped smoked salmon and a sprinkle of fresh dill.
Notes
- You can chill the filled eggs for 30 minutes before serving for firmer filling.
- Use a piping bag for a neater presentation of the filling.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 75
- Sugar: 0.5
- Sodium: 180
- Fat: 6
- Saturated Fat: 2.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0.1
- Protein: 4.5
- Cholesterol: 90
Keywords: smoked salmon, deviled eggs, appetizer, party food, easy snack