Everything Smoked Salmon Deviled Eggs
User Reviews
5
Everything Smoked Salmon Deviled Eggs
Description
This recipe begins by perfectly boiling large eggs to a firm but creamy yolk. After cooling and peeling, the eggs are halved and yolks removed for the filling. The filling combines the yolks with mayonnaise, Dijon mustard, garlic powder, dried dill, salt, pepper, and a good amount of everything bagel seasoning for a savory-herbed flavor profile.
The egg whites are dipped lightly into everything bagel seasoning, imparting a crunchy texture and additional seasoning. The yolk filling is piped or spooned back into the egg whites, and each is topped with a thin slice of cold-smoked salmon that brings a smoky, rich contrast.
This appetizer offers varied textures—the creamy yolk filling, crisp egg white, crunchy seasoning, and soft smoked salmon. It is suited for elegant gatherings or casual snacking and can be prepared ahead and refrigerated.
Ingredients
- 12 egg large, cage free, Grade A, brown
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- ¼ teaspoon dill dried
- salt kosher salt
- black pepper kosher salt
- 2 tablespoons everything bagel seasoning plus more for sprinkling, Stonemill brand
- 4 lices smoked salmon Specially Selected brand, cold smoked
Instructions
- To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 12 minutes. After 12 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks. You can slice them in half vertically to make the easiest egg. If you want them to look a little fancy like mine above, you can carefully slice in half horizontally.
- Place the everything seasoning on a plate. Dip the bottom of each egg white into the seasoning.
- Add the egg yolks, mayo, Dijon, garlic powder, dill and a big pinch of salt and pepper to the food processor or blender. Alternatively, you can also mash with a fork. Blend until smooth and creamy and mousse-like. Taste the mixture and add more salt and pepper if needed. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.
- Slice a small strip of the smoked salmon and twist it or roll it, placing it on top of the deviled egg mixture. Sprinkle with a pinch of everything seasoning. Repeat with remaining eggs and serve!
User Reviews
Overall Rating
5
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