Smoked Salmon Deviled Eggs
Classic deviled eggs elevated with the addition of smoked salmon, dill, and capers.
Equipment
- egg cooker optional
- food mill optional
- rubber spatula
- mixing bowl
- piping bag optional
- serving platter
Ingredients
- 12 eggs
- 4 ounces hot smoked salmon
- 1/2 cup mayonnaise additional may be needed
- 2 tbsp Dijon mustart substitute yellow mustard if you prefer
- 2 tbsp chopped fresh dill plus more for garnish
- 2 tbsp chopped capers
- salt and pepper to taste
Instructions
- Cook the eggs in an egg cooker according to the manufacturers instructions for hard boiled - or place the eggs in a pot, cover with cold water and bring to a boil. Once they are boiling remove from the heat, cover the pot, and let them sit for 12-13 minutes.
- Place the cooked eggs in a bowl of ice water to cool.
- Once the eggs are cool enough to handle peel them and cut them in half. Place the yolks in a food mill fitted with a fine blade or in a large bowl.
- If using a food mill process the yolks into a large bowl for mixing. If not using a food mill mash the egg yolks with a fork in a large bowl.
- Combine the mashed yolks with the mayonnaise, dijon, dill, and capers mixing well. Adjust the amount of mayonnaise and/or dijon as needed to get the consistency you like.
- Season with salt and pepper to taste.
- Pipe or spoon the filling into each egg half and top with a sprig of fresh dill to serve.
Notes
I like to use Maille brand Dijon as it has a nice bit of spice to it but use your favorite.
There will likely be extra filling left over, keep it and use it for a dip, on toast, or as a spread on a sandwich.
Swap out the smoked salmon, dill, and capers for bacon or pancetta, pesto, crab meat (garnish with caviar), roasted garlic and parsley - the possibilities are endless!