Smoked Salmon Deviled Eggs
Servings: 12 deviled eggs
Simple, classic deviled eggs fancied up with smoked salmon. Sophisticated, beautiful, and most importantly, delicious!
- 6 large eggs
- 5 tablespoons mayo
- ½ teaspoon dried dill weed
- ½ teaspoon black pepper
- 2 oz 55gr smoked salmon*
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.
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.