Nitrate & Nitrite Free Smoked Salmon Deviled Eggs
Total time45 min
Prep time20 min
Cook time15 min
4.7(7)
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6 servings
- 6 large eggs
- 2 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- 2 oz smoked salmon, finely chopped, plus 6 small thin slices for topping
- 1 tbsp fresh dill, finely chopped, plus small sprigs for garnish
- 1 tbsp capers, drained and roughly chopped
- salt and pepper, to taste
- 1 tsp everything bagel seasoning (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until fully chilled. Peel the eggs, then slice each one in half lengthwise.
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