Dill-Caper Smoked Salmon Deviled Eggs

Deviled eggs borrow their name from the lively seasoning of earlier centuries and remain a favorite at American tables. Here, smoked salmon, capers, and dill lend a cool, briny lift to the creamy yolks.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 165 cal
• 11g protein
• 2g carbs
• 12g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 3 oz smoked salmon
• 1 tbsp capers
• 2 tbsp fresh dill
• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 tsp paprika

Instructions

1. 1Place the eggs in a single layer in a medium saucepan and cover with cold water by one inch. Bring to a rolling boil over high heat, then immediately cover, remove from heat, and let stand for 12 minutes.
2. 2Transfer the eggs to a large bowl of ice water and chill for 10 minutes until completely cold. Tap each egg gently and peel under cool running water, then pat dry.
3. 3Slice each egg in half lengthwise with a sharp knife. Carefully scoop the yolks into a medium mixing bowl and arrange the whites cut-side up on a serving platter.
4. 4Finely chop the smoked salmon and most of the dill, reserving a few fronds for garnish. Mash the yolks thoroughly with a fork until no large lumps remain.
5. 5Add the mayonnaise, Dijon mustard, lemon juice, chopped smoked salmon, chopped dill, capers, salt, and black pepper to the yolks. Stir vigorously until the filling is creamy, smooth, and evenly flecked with salmon.
6. 6Taste and adjust seasoning if needed; the mixture should taste bright, smoky, and tangy. Spoon or pipe the filling generously into each egg white half, mounding it slightly.
7. 7Sprinkle a light dusting of paprika over the tops and garnish each half with a tiny dill frond and an extra caper if desired.
8. 8Chill the finished eggs uncovered in the refrigerator for at least 20 minutes so the flavors meld and the filling firms slightly. Serve cold straight from the fridge.