Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs
Smoked salmon, lemon capers deviled eggs - just wonderful.
Ready in: 20 minutes
Serves: 12
Complexity: very-easy
kcal: 62
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Ingredients
6 large eggs
3 tbsp Best Foods mayonnaise
1 tbsp finely chopped shallot
1 tbsp Dijon mustard
1 tsp lemon juice
1 tsp finely chopped dill
SIDS SALT & PEPPER, to taste
56 g smoked salmon
1 tbsp capers
Extra dill, for garnish
Directions
Bring a pot of water to a boil, then reduce the heat to low to ensure the water is no longer boiling. Use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath to chill. (or run under cold water) Once the eggs have cooled completely, peel them and slice in half lengthwise.
Scoop the yolks into a small bowl and place the egg whites on a serving plate.
To make the filling, add the yolks, mayonnaise, dijon mustard, lemon juice, shallot, dill, SIDS SALT & PEPPER to a bowl. Stir everything together until it's completely smooth.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Place a small piece of smoked salmon to top on each egg, along with a sprinkle of capers and fresh dill.