Smoked Salmon Deviled Eggs Everything (Printer View)

Smoky salmon, creamy yolks, and savory bagel seasoning elevate classic deviled eggs for festive gatherings.

# What you'll need:

→ Egg Base

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 2 ounces smoked salmon, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Black pepper, to taste

→ Topping

09 - 1 tablespoon everything bagel seasoning
10 - 1 tablespoon smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# Method:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and allow to cool for 5 minutes. Carefully peel the shells.
03 - Slice eggs in half lengthwise and gently remove yolks to a mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
05 - Fold in finely chopped smoked salmon and chives. Combine until evenly mixed.
06 - Pipe or spoon filling into egg white halves.
07 - Sprinkle with everything bagel seasoning. Garnish with shredded salmon and dill as desired.
08 - Arrange deviled eggs on a platter and serve chilled.

# Expert Advice:

01 -
  • You can assemble these in just half an hour, so they’re perfect for last-minute brunch invites.
  • The smoky salmon and fragrant seasoning make them taste upscale without much effort.
02 -
  • If you don’t chill the eggs well after boiling, peeling gets messy and the whites can tear.
  • Using a piping bag (or a zip-top bag with the corner snipped) makes filling so much easier and neater.
03 -
  • Adding lemon juice at the end ensures the filling isn’t watery and tastes bright.
  • Chopping salmon finely stops the filling from clogging the piping bag.
Return