Smoked Salmon Deviled Eggs Everything (Printable version)

Smoked salmon and everything seasoning bring vibrant flavors to classic deviled eggs—ideal for brunch or parties.

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

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a low simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and let stand for 5 minutes. Peel eggs gently.
03 - Slice eggs in half lengthwise with a sharp knife. Remove yolks and transfer to a mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy and smooth.
05 - Fold in finely chopped smoked salmon and chives. Incorporate until well combined.
06 - Spoon or pipe the filling into egg white halves, distributing evenly.
07 - Sprinkle everything bagel seasoning over each filled egg. Garnish with shredded salmon and chopped dill if desired.
08 - Arrange deviled eggs on a platter and serve chilled.

# Expert Advice:

01 -
  • You can make these ahead and they stay creamy and flavorful, saving major stress for gatherings.
  • Each bite delivers smoky richness, tangy zip, and a playful crunch that keeps everyone reaching for more.
02 -
  • Never skip the ice bath or you&aposs in for messy peeling and uneven eggs—trust me, I learned the hard way!
  • Filling goes from rich to overwhelming with too much salmon; start small and taste as you mix.
03 -
  • A dash of capers in the filling adds surprising zing and keeps flavors balanced.
  • For impossibly smooth filling, press yolks through a sieve before mixing with mayo.
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