Dishing Out Recipes: Deviled Eggs with Smoked Salmon

Deviled Eggs Easter 2

March is Springing forward and Easter is right around the corner! And Easter would not be complete without EGGS. So I am recommending the easy and delicious Deviled Eggs with Smoked Salmon.

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Deviled Eggs with Smoked Salmon

Our friend, Loyce Reuben, inspired us with this recipe!

  • 8 large eggs
  • 1/2 cup smoked salmon, finely chopped
  • 1 dill pickle, finely chopped
  • 1 Tablespoon fresh dill, finely chopped
  • 2 teaspoon Dijon mustard
  • sea salt and fresh ground pepper to taste
  • Old Bay seasoning for garnish
  • 1 cucumber to garnish
  • fresh dill or parsley to garnish

In a large saucepan cover eggs with water, bring to boil over medium-high heat. Remove from stove, cover saucepan with lid, let stand for 8 – 10 minutes.

Drain, cool in bowl of ice water or run under cold water.

Peel eggs, cut in half lengthwise. Carefully scoop out yolks into medium sized mixing bowl, set whites aside, mash yolks with fork.

Add salmon, pickles, dill, and mustard into yolks. Season with salt and pepper.

Carefully spoon yolk mixture back into egg-white halves, garnish with Old Bay seasoning and thinly sliced cucumbers and dill or parsley. Make them pretty!

Chill in a container up to 3 hours and serve.

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