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deviled eggs topped with smoked salmon and dill, arranged in a wide horizontal row on a white platter, elegant and fresh, soft natural light, shallow depth of field, landscape orientation

Deviled Eggs with Smoked Salmon

Creamy deviled eggs topped with ribbons of smoked salmon and a sprig of dill.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 oz smoked salmon chopped
  • 1 tbsp fresh dill chopped
  • 1 pinch salt and pepper

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil, then cook for 10 minutes.
  2. Transfer the eggs to an ice bath, then peel and slice in half lengthwise.
  3. Scoop the yolks into a bowl and mash with the mayonnaise, Dijon, salt, and pepper until smooth.
  4. Pipe or spoon the filling back into the egg whites.
  5. Top each with a little smoked salmon and a sprig of fresh dill.

Notes

An ice bath makes the eggs slip right out of their shells.