📝 About This Recipe
This sophisticated twist on a classic picnic staple elevates the humble deviled egg into a luxurious hors d'oeuvre fit for a high-end brunch or cocktail soirée. By folding silky cold-smoked salmon and tangy capers into a velvety yolk base, we create a harmonious balance of salt, smoke, and creaminess. The addition of fresh lemon zest and dill cuts through the richness, providing a bright, herbaceous finish that will have your guests reaching for seconds.
🥗 Ingredients
The Eggs
- 12 pieces Large Eggs (preferably 1 week old for easier peeling)
The Filling
- 1/2 cup Mayonnaise (high-quality, full-fat)
- 3 ounces Smoked Salmon (finely minced)
- 2 tablespoons Greek Yogurt or Sour Cream (adds a nice tang)
- 2 teaspoons Dijon Mustard (smooth style)
- 1 tablespoon Capers (drained and finely chopped)
- 1 teaspoon Fresh Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 pinch Kosher Salt (to taste, be careful as salmon and capers are salty)
For Garnish
- 1 ounce Smoked Salmon (cut into small ribbons or rosettes)
- 12-24 pieces Fresh Dill Sprigs (small delicate fronds)
- 1 teaspoon Everything Bagel Seasoning (optional, for crunch)
- 12-24 slivers Pickled Red Onion (optional, for color and acidity)
👨🍳 Instructions
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1
Place the 12 eggs in a large saucepan and cover with cold water by at least one inch. Bring the water to a rolling boil over high heat.
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2
Once boiling, immediately turn off the heat and cover the pan with a tight-fitting lid. Let the eggs sit in the hot water for exactly 12 minutes.
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3
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes.
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4
Transfer the eggs to the ice bath using a slotted spoon. Let them chill completely for at least 10 minutes; this stops the cooking process and prevents the gray ring around the yolk.
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5
Gently crack the eggshells all over and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
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6
Using a sharp knife, slice each egg in half lengthwise. Wipe the knife with a damp cloth between cuts for clean edges.
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7
Carefully remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter or a clean tray.
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8
Mash the yolks with a fork until they are fine and crumbly. For an extra smooth texture, you can push them through a fine-mesh sieve.
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9
Add the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and lemon zest to the yolks. Mix until the consistency is smooth and creamy.
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10
Gently fold in the 3 ounces of finely minced smoked salmon, chopped capers, and fresh dill. Season with black pepper and a tiny pinch of salt if needed.
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11
Transfer the yolk mixture into a piping bag fitted with a large star or round tip. If you don't have one, a plastic storage bag with the corner snipped off works perfectly.
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12
Pipe the filling generously into the cavity of each egg white, mounding it slightly above the surface.
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13
Top each egg with a small ribbon of the remaining smoked salmon, a tiny sprig of dill, and a sliver of pickled red onion if using.
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14
Finish with a light sprinkle of Everything Bagel seasoning for a modern touch. Serve chilled.
💡 Chef's Tips
For the easiest peeling, use eggs that have been in your fridge for a week rather than farm-fresh ones. If the filling feels too stiff, add an extra teaspoon of mayonnaise or yogurt until it reaches a pipeable consistency. Always taste your filling before piping; smoked salmon vary in saltiness, so you may not need any additional salt. To keep the eggs stable on a platter, slice a tiny sliver off the bottom of each egg white to create a flat base. Prepare the filling and the whites up to a day in advance, but store them separately and assemble just before serving to keep the whites bright.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Sauvignon Blanc to cut through the richness. Serve alongside a platter of cucumber slices and toasted rye bread points. These make an excellent addition to a 'Seafood Tower' or a brunch buffet. Accompany with a side of mixed baby greens tossed in a light lemon vinaigrette. For a spicy kick, serve with a small dollop of prepared horseradish on the side.