Ingredients
Scale
- 12 large eggs
- 4 ounces smoked salmon, finely chopped (plus extra for garnish)
- 1/2 cup plain Greek yogurt (full fat preferred)
- 2 tablespoons softened cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, minced
- 1 tablespoon capers, drained and chopped
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh chives or dill sprigs for garnish
Instructions
- Step 1: Hard-Boil and Prepare the Eggs. Place the eggs in a single layer in a large saucepan and cover with cold water by at least an inch. Bring the water to a full boil over high heat. Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for exactly 12 minutes. Immediately transfer the eggs to an ice bath for 10 minutes to stop the cooking process. Carefully peel the eggs under cool running water. Slice each egg in half lengthwise and gently remove the yolks into a medium mixing bowl. Place the whites on a serving platter or a deviled egg tray.
- Step 2: Create the Smoked Salmon Filling. Mash the egg yolks with a fork until they are fine and crumbly. Add the Greek yogurt, softened cream cheese, Dijon mustard, and lemon juice. Stir vigorously until the mixture is completely smooth and creamy. Fold in the finely chopped smoked salmon, minced dill, and chopped capers. Season the mixture with salt, pepper, and a pinch of smoked paprika. Taste the filling and adjust the acidity or saltiness as needed.
- Step 3: Fill and Garnish. Transfer the yolk mixture into a piping bag fitted with a large star tip or a simple plastic storage bag with the corner snipped off. Pipe the filling generously into each egg white cavity. For a rustic look, you can also use a small spoon to mound the filling. Top each egg with a small ribbon of reserved smoked salmon, a sprig of fresh dill, and a light dusting of smoked paprika. Chill the eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Cook Time: 25 minutes