Smoked Salmon Deviled Eggs
A creamy filling of mayonnaise, Dijon mustard, smoked samon, celery seed and dill.
Ingredients
- 8 large eggs room temperature
- 4 teaspoons mayonnaise
- 3 teaspoons Dijon mustard
- 2 tablespoons smoked salmon finely chopped
- 1 tablespoon fresh dill finely chopped
- ¼ teaspoon celery seed see note
- Salt taste before adding salt in case the smoked salmon is salty
- Black pepper to taste
Instructions
- Bring a large pan of cold water to a boil. Lower to a simmer and use a spoon to lower the eggs in one at a time. Cook for 10 minutes. Prepare a large bowl of ice water.
- After 10 minutes, immediately remove the eggs and place in the ice water to cool for 10 minutes.
- Crack the shells on a flat surface and gently roll to loosen the shell and gently peel. Rinse in the water and dry to remove any shell. Cut the eggs in half lengthwise. Remove the yolks and add to a bowl.
- To the same bowl add the mayonnaise mustard, smoked salmon, dill, celery seed, salt and pepper. Mash the eggs and salmon into the mix and once creamy, taste for salt. Add more if needed.Add the mix to a piping bag without tip, or ziptop bag (seal and cut off the tip) then pipe the filing into the whites. You can also spoon the filling into the egg whites.
Video
Notes
You can also use celery salt, but you will need to omit the salt. There will also be salt from the smoked salmon.
Nutrition
Serving: 1egg | Calories: 93kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 188mg | Sodium: 353mg