Smoked Salmon Deviled Eggs Everything (Print Version)

Creamy filling and smoked salmon elevate these savory eggs. Finished with everything seasoning for added texture.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 2 ounces smoked salmon, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Black pepper, to taste

→ Topping

09 - 1 tablespoon everything bagel seasoning
10 - 1 tablespoon smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# Cooking Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and let stand for 5 minutes. Peel eggs gently and pat dry.
03 - Slice eggs in half lengthwise. Carefully remove yolks and transfer to a mixing bowl.
04 - Mash yolks thoroughly with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
05 - Fold in chopped smoked salmon and finely chopped chives. Blend until evenly distributed.
06 - Pipe or spoon filling into each egg white half, smoothing the tops for presentation.
07 - Sprinkle each filled egg with everything bagel seasoning. Garnish with additional smoked salmon and dill as desired.
08 - Arrange on a serving platter and chill until ready to serve.

# Expert Advice:

01 -
  • Each deviled egg carries a hint of smoky richness& making them irresistibly snackable.
  • The everything bagel seasoning gives a playful crunch& so every bite feels like brunch in miniature.
02 -
  • If eggs aren't chilled enough& their shells will cling stubbornly and tear.
  • Mixing the filling just until combined keeps it light& rather than gummy.
03 -
  • Don't rush peeling—the patience pays off in picture-perfect halves.
  • A dash of lemon zest in the filling adds bright complexity that guests notice but can't quite name.
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