Smoked Salmon Devilled Eggs
Serves
24
Prep Time
15 min
Print Recipe
Smoked salmon devilled eggs are such delightful finger food. Dill and salmon flavours pair exceptionally well with the creamy texture of devilled egg yolks. Make a day ahead for an easy appetizer.
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 |