Smoked Salmon Deviled Eggs

On National Deviled Egg Day, this smoked-salmon spin brings bagel-shop flair to a potluck classic. Cream cheese and silky yolks meet dill and everything seasoning for a bright brunch bite.

Serves 6 · 25 min prep · 12 min cook

Estimate for one serving

• 145 cal
• 9g protein
• 1g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 2 tbsp cream cheese
• 1 tbsp fresh dill
• 1 tsp lemon juice
• 1 tsp capers
• 1/8 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 3 oz smoked salmon
• 1 tsp everything bagel seasoning

Instructions

1. 1Boil the eggs: cover with cold water, bring to a rolling boil, cover and remove from heat for 12 minutes. Plunge into ice water for 10 minutes, peel, and dry thoroughly.
2. 2Cut eggs in half lengthwise. Scoop yolks into a bowl and place whites neatly on a chilled platter.
3. 3Soften the cream cheese slightly if needed, then mash yolks with mayonnaise and cream cheese until completely lump-free and luxuriously creamy.
4. 4Stir in chopped fresh dill, lemon juice, drained and roughly chopped capers, salt, and pepper. The filling should taste bright, briny, and rich.
5. 5Dice half the smoked salmon into small pieces and fold gently into the yolk mixture so every scoop gets salmon flavor without turning gray.
6. 6Pipe or mound the salmon-studded filling into the egg whites. Tear or fold the remaining smoked salmon into elegant ribbons and drape one piece over each half.
7. 7Sprinkle everything bagel seasoning over the tops for crunch and classic bagel-shop aroma. Add a tiny extra frond of dill if desired.
8. 8Chill 15 to 20 minutes. Serve cold; the cool creamy yolk and silky smoked salmon make these a brunch-board star.