I woke up feeling all fancy and ambitious today, so decided to try something new. It also helped that our store had smoked salmon on sale. Don’t you love smoked salmon? The creamy, smoky, salty flavor makes me a happy lady.
The addition of the cream cheese and lemon in this recipe give the deviled eggs a whole new flavor and it pairs perfectly with the salmon. Of course, you could use your favorite recipe and add the salmon, but you should try this recipe once because they are that good!
3 large eggs
1 1/2 tablespoons cream cheese, room temperature
1 1/2 tablespoons mayonnaise
1/4 teaspoon dijon mustard
zest of 1/2 lemon
1/2 teaspoon lemon juice, freshly squeezed
pinch of dried dill
2.5 oz smoked salmon, finely diced
Hard boil the eggs using your favorite method. We have our own laying hens and their eggs are much harder to peel than store bought. The easiest way I’ve found to ensure you get beautifully peeled eggs is to bring a pot of water to a boil. Once boiling, gently slide the eggs into the water. Boil for 13 minutes. Drain the water, rinse, and add fresh cold water. They should peel easily after they have cooled.
Peel the eggs and cut in half. Remove the yolk to a medium bowl. Add the remaining ingredients and mix completely making sure everything is combined. If you prefer a smoother mixture, omit the salmon and mix with an immersion blender. After you reach the desired consistency, stir in the salmon. You may need to add a little more mayonnaise if your mixture is too firm.
Spoon or pipe the filling into the eggs. I’m just a southern girl and prefer a more rustic look. I decided to add a few capers at the end. That is totally up to you. Sprinkle with dill and refrigerate until ready to serve.
I usually serve deviled eggs as a side dish but these would be great as an appetizer as well.
This recipe also doubles easily.