These beautiful and savory deviled eggs are a delicious appetizer with cocktails. Fancy enough for company but easy enough for everyday, the creamy deviled egg filling is blended with a little smoked salmon, horseradish and lemon juice. They're delicious!
Course Appetizer, Snack
Keyword deviled eggs, eggs, smoked salmon
Prep Time 15minutes
Cook Time 13minutes
Chilling Time 13minutes
Total Time 41minutes
1 piping bag and star tip optional
FOR SMOKED SALMON DEVILED EGGS:
1ounce smoked salmon
small, thin slices of smoked salmon
Everything Bagel Seasoning
Place eggs in a saucepan and cover with water so that the water covers by 1". Bring to a boil and cook for 2 minutes. Remove from the heat and let the eggs sit in the hot water for 13 minutes.
While the eggs simmer, prepare an ice bath in a large bowl by combining 2 cups of ice and 2 cups of water.
Transfer the eggs to the ice bath and set a timer for 13 minutes. Once the eggs have chilled to the core, crack and peel them.
Slice the eggs in half and pop out the cooked yolks. Transfer to a mini food processor.
Add mayonnaise, smoked salmon, horseradish and lemon juice to the egg yolks. Pulse several times until the mixture is completely smooth.
FILL THE EGG WHITE HALVES:
You can fill the egg whites by spooning a bit of the filling into the hollows or for a fancier presentation, transfer the deviled egg filling to a piping bag fitted with a large tip (of your choice). Pipe the salmon deviled egg filling into the egg white halves.
Garnish each deviled egg with a small piece of smoked salmon, a sprinkle of Everything Bagel Seasoning and a sprig of dill. Serve.