Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (or softened cream cheese for extra richness)
- 4 ounces smoked salmon, finely chopped (plus extra for garnish)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon capers, drained and minced
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Optional garnish: Small sprigs of dill, whole capers, or everything bagel seasoning
Instructions
- Place your eggs in a single layer in a large saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. Immediately transfer the eggs to a large bowl filled with ice and cold water. Let them chill for 10 minutes. This “shocking” process makes the eggs much easier to peel. Gently crack the shells and peel the eggs under cool running water.
- Slice each peeled egg in half lengthwise. Gently pop the yolks out into a medium mixing bowl and place the whites on a serving platter or a dedicated egg tray. Use a fork to mash the yolks until they become a fine crumble. Add the Greek yogurt (or cream cheese), Dijon mustard, lemon juice, salt, and pepper. Stir vigorously until the mixture is completely smooth. Fold in the finely chopped smoked salmon, minced capers, and fresh dill. Taste and adjust the seasoning as needed.
- For a professional look, spoon the yolk mixture into a piping bag fitted with a large star tip. If you don’t have a piping bag, a plastic sandwich bag with the corner snipped off works perfectly. Pipe the filling generously into the hollow of each egg white. Top each egg with a small ribbon of additional smoked salmon, a single caper, and a tiny sprig of fresh dill. Dust the entire platter with a light sprinkle of smoked paprika for a pop of color and a hint of smokiness.
- Cook Time: 30 minutes