Smoked Salmon Deviled Eggs

Simple, classic deviled eggs fancied up with smoked salmon. Sophisticated, beautiful, and most importantly, delicious!

Deviled eggs are a huge hit at the ranch. Every time I bring out deviled eggs, they disappear in a flash. Even these super unusual chicken liver pate deviled eggs were gone in seconds! Deviled eggs are the least I can do for non-stop farm fresh egg supply from my MIL.

Speaking of farm fresh eggs, it’s almost that time of year when everyone exchanges tips and tricks on how to cook and peel perfectly perfect hard-boiled eggs. Right?

Some say to stock up on eggs couple weeks early.

Some say to add a bit of baking soda in the water.

I say, use a steamer! Yes, I always steam my eggs when I make deviled eggs. I’ve shared detailed tips and tricks on cooking and peeling the hard boiled eggs here and here. But let’s quickly go through the basics.

1. I steam my farm fresh eggs for about 15 minutes, and then soak them in a cold water.
2. I crack the egg shell all around by gently rolling the egg between my palm and a counter, then put it back in to a bowl with water while I work on rest of the eggs. This way water sips through the cracks between the egg white and thin layer under the shells, separating two layers.
3. Then carefully peel the shells. If it’s still hard to peel the shells, then do it under a running tap water.

Sure, old eggs work better for deviled eggs, but if you’re stuck with fresh eggs, don’t sweat. There is hope! 🙂

Just look at those perfect hard-boiled peeled eggs. ????

I do admit though, there were couple of stubborn eggs in the bunch, but that’s exactly why I steam a few extra. Besides, who doesn’t love to snack on hard-boiled eggs sprinkled with salt and pepper?? Not I!

As you know, I just had a baby. And apparently when you’re pregnant, you’re not supposed to eat smoked salmon! Ugh, a rule-follower that I am, I had to give it up for 9 months! And guess what was the first thing I had on my grocery list after the baby? Yes, smoked salmon. So delicious and versatile!

I had it for like a week on everything! Including these adorable deviled eggs. This is actually my very first recipe I made for my blog after Grant was born! So you can imagine how easy they’re to make. If I could do it with a newborn, you can do it too! (Disclaimer: I had my mom helping me though. ????)

Anyway, give these beauties a try! They’re so worth it!

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Smoked Salmon Deviled Eggs

Simple, classic deviled eggs fancied up with smoked salmon. Sophisticated, beautiful, and most importantly, delicious!

Yield: 12 deviled eggs

Ingredients:

• 6 large eggs
• 5 tablespoons mayo
• ½ teaspoon dried dill weed
• ½ teaspoon black pepper
• 2oz (55gr) smoked salmon*

Directions:

1. Bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Peel the eggs carefully, cut in half and separate the egg yolks.
2. In a medium bowl, mash the egg yolks with a fork and stir in mayo, dried dill weed and black pepper. Transfer the filling into a piping bag, or a zip lock bag with one end cut, and pipe the filling into the egg whites. Top with small pieces of smoked salmon and serve immediately.

For step-by-step photos and additional notes, read the post above.

*For this recipe, choose cold-smoked salmon. You can read more about cold vs hot smoked salmon HERE.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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