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Creamy Smoked Salmon Deviled Eggs Recipe with Fresh Dill

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These creamy smoked salmon deviled eggs with fresh dill offer a smoky richness paired with bright herbal freshness, making a sophisticated yet easy appetizer perfect for any occasion.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 ounces smoked salmon, finely chopped
  • 2 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Smoked paprika, for garnish
  • Chives, chopped (optional, for garnish)
  • Capers, a few chopped (optional)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan and cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat (~10 minutes). Once boiling, cover the pan and remove it from heat. Let it sit for 12 minutes to cook through without overcooking.
  2. Immediately transfer the eggs to a bowl of ice water and let chill for at least 10 minutes. Gently tap and roll each egg on the counter to crack the shell, then peel under running water if desired.
  3. Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl. Use a fork or potato masher to break them up until crumbly and smooth.
  4. Add 2 ounces softened cream cheese, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice to the mashed yolks. Mix thoroughly until completely smooth.
  5. Gently fold in the finely chopped 3 ounces smoked salmon and 2 tablespoons fresh dill. Season with salt and freshly ground black pepper to taste. Optionally, mix in a few chopped capers.
  6. Spoon the filling into a piping bag or resealable plastic bag with a corner cut off. Pipe the filling evenly into the egg white halves. If no piping bag is available, use a small spoon gently.
  7. Sprinkle smoked paprika lightly over the filled eggs for color and subtle smoky warmth. Add chopped chives if desired.
  8. Chill the deviled eggs for at least 30 minutes before serving to let flavors meld and the filling firm up slightly.

Notes

Use eggs about a week old for easier peeling. Start eggs in cold water and cool immediately in ice water to prevent green rings around yolks. Softened cream cheese is key to a smooth filling. Add salt gradually as smoked salmon can be salty. Chill deviled eggs for at least 30 minutes before serving for best flavor and texture. Avoid freezing deviled eggs as texture changes. For dairy-free option, substitute cream cheese and mayo with mashed avocado and olive oil.

Nutrition

Keywords: deviled eggs, smoked salmon, creamy deviled eggs, fresh dill, appetizer, easy recipe, party food, brunch

Find it online: https://magnetmeal.com/creamy-smoked-salmon-deviled-eggs-recipe-with-fresh-dill-easy-and-perfect/