Smoked Salmon Deviled Eggs with Dill and Caper Cream

Deviled eggs are a classic appetizer, beloved for their creamy texture and rich taste. But when you add the luxurious flavors of smoked salmon and a tangy dill and caper cream, you elevate this traditional dish to a gourmet level. This recipe for Smoked Salmon Deviled Eggs with Dill and Caper Cream is not just a crowd-pleaser, but also a visually stunning addition to any brunch, party platter, or holiday table. Be ready for a flavor combination that will have your guests asking for more!

Ingredients

• 12 large eggs
• 4 oz smoked salmon, finely chopped
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp capers, drained and chopped
• 1 tbsp fresh dill, finely chopped, plus extra for garnish
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 2 tsp red onion, finely chopped
• Salt to taste
• Black pepper to taste
• Paprika for garnish

Instructions

1. Boil the Eggs: Start by placing the eggs in a single layer at the bottom of a large pot. Cover them with enough cold water so there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat.
2. Cover and Cook: Once the water has reached a rolling boil, remove the pot from heat, cover with a lid, and let sit for 9-12 minutes, depending on your desired firmness.
3. Cool Down: Transfer the eggs into a bowl of ice water immediately after the time is up to stop the cooking process. Once they are cool enough to handle, peel them.
4. Prepare the Filling: Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a medium mixing bowl and mash them with a fork until they reach a fine crumb texture.
5. Mix in the Flavors: To the yolks, add the mayonnaise, sour cream, Dijon mustard, lemon juice, chopped capers, dill, and red onion. Stir until the mixture is smooth and creamy. If the filling is too thick, you can add a bit more mayonnaise or sour cream to adjust the consistency. Season with salt and pepper to taste.
6. Add the Salmon: Fold in the chopped smoked salmon until it is well distributed throughout the filling.
7. Fill the Eggs: Using a piping bag or a spoon, carefully fill each egg white half with the creamy yolk mixture, creating a heaping mound in each.
8. Garnish and Serve: Sprinkle each deviled egg with a light dusting of paprika, and garnish with a sprig of dill. You may also add an extra piece of smoked salmon on top for a more decadent presentation.
9. Chill and Serve: Refrigerate the eggs for at least an hour before serving to let the flavors meld together beautifully.

Tips

• For easier peeling, use eggs that are a few days old, as very fresh eggs can be difficult to peel once hard-boiled.
• Be gentle when removing the yolks and filling the whites to ensure your eggs stay looking pristine.
• For a finishing touch, you can also garnish with caper berries or lemon zest.

Conclusion

These Smoked Salmon Deviled Eggs with Dill and Caper Cream are a sophisticated twist on a beloved classic. The combination of smoky, briny, and fresh flavors makes them an unforgettable appetizer that’s sure to impress your guests. Whether you’re hosting a brunch, enjoying a picnic, or celebrating a special occasion, this recipe is sure to be a hit!