Ingredients
Scale
- 6 large eggs
- 2 ounces smoked salmon, finely minced (plus extra for garnish)
- 1/4 cup plain Greek yogurt or softened cream cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon capers, drained and chopped
- Salt and black pepper to taste
- Fresh chives or extra dill for garnish
- Everything Bagel seasoning (optional)
Instructions
- Place your eggs in a single layer in a medium saucepan and cover with cold water by at least one 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 12 minutes. Immediately transfer the eggs to an ice bath for 5-10 minutes. This stops the cooking process and ensures the yolks remain bright yellow without that unsightly green ring.
- Gently peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a medium mixing bowl. Use a fork or a small food processor to mash the yolks until they are fine and crumbly. Add the Greek yogurt (or cream cheese), Dijon mustard, lemon juice, salt, and pepper. Mix until the texture is completely smooth. Fold in the finely minced smoked salmon, chopped dill, and capers using a spatula to ensure even distribution without over-processing the salmon.
- For a professional, viral-ready look, transfer the yolk mixture into a piping bag fitted with a large star tip. Pipe the filling generously into the hollowed egg white halves. If you do not have a piping bag, a simple spoon will work just fine. Top each egg with a small ribbon of smoked salmon, a sprig of fresh dill, and a light sprinkle of Everything Bagel seasoning if desired. Arrange them on a platter and serve immediately, or chill until party time.
- Cook Time: 27 minutes