Smoked Salmon Deviled Eggs Everything (Print)

Smoked salmon and everything seasoning elevate classic deviled eggs for effortless, flavorful entertaining.

# Components:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 2 ounces smoked salmon, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Black pepper, to taste

→ Topping

09 - 1 tablespoon everything bagel seasoning
10 - 1 tablespoon extra smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# Directions:

01 - Arrange eggs in a saucepan and cover with cold water. Heat to a boil, then reduce heat and simmer for 9 to 10 minutes.
02 - Transfer boiled eggs to an ice bath and let rest for 5 minutes. Carefully peel shells.
03 - Slice eggs lengthwise and remove yolks. Place yolks in a mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until mixture is smooth.
05 - Fold chopped smoked salmon and chives into yolk mixture. Stir to combine.
06 - Spoon or pipe prepared filling into egg white halves.
07 - Sprinkle everything bagel seasoning on each filled egg. Garnish with additional smoked salmon and dill, if desired.
08 - Refrigerate until chilled and serve.

# Expert Advice:

01 -
  • It transforms classic deviled eggs into an appetizer with bold flavors that's secretly easy to assemble.
  • You get the satisfying crunch of bagel spice and creamy filling without anyone guessing how quickly it came together.
02 -
  • Peeling eggs right out of the ice bath is crucial—waiting too long makes the shells stubborn and messy.
  • I learned the hard way that everything bagel seasoning can clump, so sprinkle from higher up for even coverage.
03 -
  • Bring eggs to room temperature before boiling to reduce cracking.
  • Add a splash of vinegar to the boiling water—shells peel off smoother every time.
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