Our basic recipe for deviled eggs is one that readers love and we get a lot of feedback that you’ve FINALLY found THE best easy recipe to turn to time and time again.
Well, we’ve taken that exact same recipe, added a bunch of fresh dill, and topped it with a teeny piece of smoked salmon. That’s it! And, wow, it’s good.
Deviled eggs are something I learned to make from my dad. I’ll always think of him with these eggs and I hope this recipe provides you with memories that are passed down as well!
Serve these fancier deviled eggs on Easter, Christmas, New Year’s Day, and really any time in-between. They are always a crowd favorite. They also keep well if you, like me, want to make some just for your family and find that you’ve made too many. Just place them in a storage container, cover, and snack on them over the next two days.
Of course, you can make these with or without the salmon.
Here is our basic deviled eggs with lots of fresh dill and chives.
Here is the same recipe with a topper of smoked salmon. Aren’t they so pretty?
Put a dozen of these dill-packed deviled eggs on a serving board and watch them disappear.
Deliciously Dill Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 3 tbsp mayonnaise
- 2 tsp dijon mustard
- 1/8 tsp Lawry's seasoning salt
- dash of black pepper
- 1/4 cup fresh dill
- 1/4 cup diced scallions or green onions
- smoked sockeye salmon (you just need about 1 oz) I use the Private Selection brand found at Kroger
Instructions
- Cut your hardboiled eggs in half and remove the yolks.
- Place the yolks in a bowl.
- Note: I like to slice a teeny bit off the bottom of the egg white to make it lay flat on a plate. Just a tip if that's useful to you.
- Add all the rest of the ingredients, except for the salmon, and mix until smooth, continuously smashing the yolk parts until they are all well mixed into the newly created filling.
- Take this egg-based filling and place it into a Ziploc sandwich bag. Snip off the corner of the bag. Then, squeeze the filling into the hollowed egg whites.
- Place a teeny piece of salmon on top of each egg.
- Top the salmon with a small dill sprig.
- Serve!
Nutrition
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