The Best Smoked Salmon Deviled Eggs include absolutely everything you want in a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor & make for a perfect hors d’oeuvre or brunch item for the spring holidays.Tis’ the season!
For eggs, that is! Easter Sunday is in just one week, on March 27th. And Mother’s Day is just around the corner in about a month, on May 8th.
Both of these holiday’s invite eggs to the lunch or brunch table. And why not make them beautiful and artful? This recipe is exactly that, and it also happens to result in the best Smoked Salmon Deviled Eggs ever!
(In my humble opinion, of course.)
The kids will hunt for pretty decorated eggs, and eggs filled with treats, while the parents will eat deliciously prepared eggs, like these!
Not that the kids won’t also find these to be a delectable treat. I’m telling you, if you love the flavors of a bagel, cream cheese and lox, then you will adore these eggs. Just imagine an egg in place of the bagel. Why Mother’s Day, you might ask?
Well in my mind, the most popular meal on Mother’s Day is brunch — and brunch is all about eggs!
Sure these Smoked Salmon Deviled Eggs might take a bit of time to assemble, but it’s well worth every second. I tend to find assembling dishes like this relaxing and zen-like. That may just be me, but try it and see how it goes for you. I’d love to know if you have a similar experience.
And remember, they’ll be super delicious, no matter what they look like!
And there you have it. 🙂
Enjoy every last bite of The Best Smoked Salmon Deviled Eggs!
- about 4-ounces thinly sliced smoked salmon
- 1 tablespoon finely chopped, fresh dill, plus 18 tiny sprigs for garnish and a handful of sprigs for the platter
- 9 large hard boiled eggs (Here's How to Hard Boil Eggs.)
- ¼ cup sour cream
- 3 tablespoons finely diced red onion, divided
- 2 tablespoons finely diced tomatoes, seeds removed
- 1½ tablespoons roughly chopped capers, plus 18 left whole for garnish
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 2 teaspoons lemon juice
- ¾ teaspoon sea salt
- a few turns of freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- zest of 1 small lemon
- Cut each of the salmon slices into 18 thin strips, about ½ to 1-inch wide. Roll each strip as tightly as possible to make a rose, and place them on a plate. Cover lightly with plastic wrap and set aside in the refrigerator.
- On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl.
- Spread out the "handful" of fresh dill sprigs on a large serving platter and then arrange the egg white halves on top. (The dill will keep them from wobbling.)
- Use a fork to mash the yolks, and then add the sour cream. Mash until you don't see any lumps from the yolks. Then add 2 tablespoons of the onion, tomato, chopped capers, 1 tablespoon of dill, mayonnaise, mustard, lemon juice, salt pepper and cayenne. Mix until everything is evenly incorporated.
- Add the yolk mixture to a large zip-lock bag and then cut about ¼-inch off one of the bottom corners, to turn it into a pastry bag. Gently squeeze the mixture evenly among each of the 18 egg white halves. Sprinkle the remaining 1 tablespoon of onion on top of each one.
- Remove the salmon "roses" from the refrigerator and carefully place one on top of each deviled egg, using a bit of pressure so that it's partially inserted into the yolk mixture. Add 1 caper and 1 tiny dill sprig to the center of each salmon rose, and then sprinkle them with the lemon zest.