Jul 14 2026
Restaurants›Brio Italian Grille›Smoked Salmon Deviled Eggs Recipe

Smoked Salmon Deviled Eggs Recipe

Inspired by Brio Italian Grille
Time30m
Serves6

Mustard aioli deviled eggs topped with smoked salmon & dill

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Deviled Eggs

Toppings

Method

Preparing the Eggs

  1. 1

    Boil the Eggs

    Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.

  2. 2

    Cool and Peel the Eggs

    After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel off the shells.

Making the Filling

  1. 3

    Prepare the Filling

    Cut the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a mixing bowl and add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mash the yolks and mix until smooth and creamy.

  2. 4

    Fill the Egg Whites

    Using a spoon or piping bag, fill the hollowed egg whites with the yolk mixture until heaping.

Assembling the Deviled Eggs

  1. 5

    Add Toppings

    Top each filled egg with a piece of smoked salmon and a sprinkle of fresh dill. For a touch of color, dust with paprika to taste.

  2. 6

    Serve

    Arrange the deviled eggs on a platter and serve immediately, or refrigerate until ready to serve.

More from Brio Italian Grille