Smoked salmon deviled eggs

Classic Deviled Eggs, Upgraded

These smoked salmon deviled eggs take a classic appetizer and give it a serious upgrade—creamy, tangy, and packed with flavor.

Finished with Dilly Gent, they bring that bright, herby, slightly tangy profile that pairs perfectly with rich salmon and smooth egg yolks.

Preparation:

1. Place eggs in a pan and cover completely with cold water.
2. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
3. Remove from heat and cool under cold running water.
4. Meanwhile, combine remaining ingredients (except eggs) in a food processor and pulse to combine.
5. Once eggs are cooled, peel and slice in half lengthwise.
6. Remove yolks and add them to the food processor. Pulse until smooth and fully combined.
7. Spoon or pipe the filling back into the egg whites.
8. Refrigerate until ready to serve.

Pro Tip:

For the smoothest filling, let the eggs cool completely before mixing. If you want a cleaner look, pipe the filling instead of spooning it.

Make It Your Own:

• Add capers for extra briny flavor
• Swap smoked salmon for cooked bacon for a different twist
• Add a squeeze of lemon for extra brightness
• Sprinkle with paprika or fresh dill before serving

What To Serve It With:

Serve as a party appetizer, holiday bite, or brunch addition. These pair well with light salads, crackers, or other small plates.