Smoked Salmon Deviled Eggs (Printable)

Egg halves filled with smoked salmon, Dijon, and everything bagel seasoning. Easy, elegant brunch starter.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 2 ounces smoked salmon, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Black pepper, to taste

→ Topping

09 - 1 tablespoon everything bagel seasoning
10 - 1 tablespoon smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and allow to cool for five minutes. Peel eggs carefully.
03 - Slice eggs lengthwise and remove yolks. Set egg whites aside.
04 - Place yolks in a mixing bowl. Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
05 - Fold in chopped smoked salmon and chives. Mix thoroughly.
06 - Pipe or spoon the prepared filling into egg white halves.
07 - Sprinkle everything bagel seasoning over each. Garnish with extra smoked salmon and fresh dill if desired.
08 - Serve chilled.

# Expert Advice:

01 -
  • The creamy filling with smoked salmon feels indulgent without being complicated.
  • The everything seasoning makes each bite taste like brunch, and it’s the fastest way to impress.
02 -
  • If you rush peeling the eggs, you’ll end up with torn whites—be patient for smooth halves.
  • Mixing the filling too early sometimes makes it watery; always mash yolks first, then add the rest.
03 -
  • Start boiling eggs in cold water to avoid rubbery whites.
  • A squeeze of lemon on top wakes up all the flavors, right as you serve.
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