Smoked Salmon Devilled Eggs
Serves
24
Prep Time
15 min
Print Recipe
Elevated with smoked salmon, these devilled eggs form a sophisticated addition to any platter. They balance well with the tang of mustard, making them a compelling choice for brunch or as a starter at gatherings. Whip them up in no time, and watch them disappear from the table.
Ingredients
- 12 hard boiled eggs, peeled
- ½ cup (125 mL) finely chopped smoked salmon
- ¼ cup (60 mL) light mayonnaise or salad dressing
- 2 tbsp (30 mL) chopped fresh dill
- 4 tsp (20 mL) capers, minced
- 2 tsp (10 mL) Dijonnaise
- 1 tsp (5 mL) lemon juice
- ¼ tsp (1.25 mL) pepper
- Strips of smoked salmon and/or dill sprigs (optional)
Instructions
- Step 1
Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
- Step 2
Mash yolks with fork; stir in salmon, mayonnaise, dill, capers, dijonnaise, lemon juice and pepper. Spoon or pipe yolk mixture into egg white halves. Garnish with smoked salmon and/or dill, if desired.
- Step 3
Serve immediately or store, covered, in refrigerator. Serve within two days.
Tips
Instead of smoked salmon, use drained canned salmon.
Nutrition Facts
| Per devilled egg serving | |
|---|---|
| Calories | 53 |
| Fat | 4 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 4 g |
| Sodium | 73 mg |