Restaurants›Tonic Seafood & Steak›Smoked Salmon Deviled Eggs Recipe

Smoked Salmon Deviled Eggs Recipe

Inspired by Tonic Seafood & Steak
Time45m
Serves6

salmon roe, chives

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.

Ingredients

Method

Directions

1

Prepare the Eggs

Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes. Afterward, transfer the eggs to an ice bath to cool for 5 minutes.

2

Make the Filling

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in the smoked salmon, mayonnaise, Dijon mustard, lemon juice, half of the chopped chives, salt, and black pepper until smooth and well combined.

3

Fill the Eggs

Spoon or pipe the filling back into the egg whites. Top each filled egg with a small dollop of salmon roe and sprinkle with the remaining chives.

4

Serve

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving for best flavor.