Smoked Salmon Deviled Eggs (Printable version)

Smoked salmon and everything seasoning add flavor to creamy deviled eggs—a savory bite for brunch.

# What You Need:

→ Eggs

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 extra smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# Step-by-step guide:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and allow them to cool for 5 minutes. Peel the eggs carefully.
03 - Slice eggs in half lengthwise and remove the yolks. Place yolks in a mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and black pepper until smooth.
05 - Fold in the chopped smoked salmon and fresh chives. Blend thoroughly.
06 - Pipe or spoon the salmon mixture evenly into the egg white halves.
07 - Sprinkle each filled egg with everything bagel seasoning. Garnish with extra smoked salmon and chopped dill if desired.
08 - Arrange on a serving platter and serve chilled.

# Expert Tips:

01 -
  • The everything seasoning adds crunch and a salty kick, making each bite feel like a treat.
  • The smoked salmon elevates the deviled eggs, giving them a rich, restaurant-worthy flavor.
02 -
  • Trying to peel eggs before they cooled once scrambled the whites—never rush the ice bath step.
  • The everything seasoning adds crunch, but sprinkling it too early can make it soggy—wait until just before serving.
03 -
  • Loosen stubborn egg shells gently under running water—it saves time and keeps the whites intact.
  • For picture-perfect eggs, use a piping bag with a star tip, but a spoon works just as well when you're in a hurry.
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