Barefoot Contessa Smoked Salmon Deviled Eggs
This refined version of deviled eggs blends hard-boiled yolks, mayonnaise, sour cream, and lemon juice, then mixes in finely chopped smoked salmon and fresh dill. Piped back into the egg whites and garnished with extra salmon or herbs, these eggs are as beautiful as they are delicious.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12 halves 1x
- Category: Appetizer
- Method: Boiling + Mixing
- Cuisine: American
Ingredients
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6 large eggs
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2 tablespoons mayonnaise
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2 tablespoons sour cream
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1 teaspoon freshly squeezed lemon juice
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2 ounces smoked salmon, finely chopped
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1 tablespoon minced fresh dill
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Kosher salt and freshly ground black pepper, to taste
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Optional garnish: extra dill, smoked salmon slivers, or capers
Instructions
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Peel and slice each egg in half lengthwise.
Scoop out the yolks and place them in a mixing bowl. Mash with a fork until fine. Add mayonnaise, sour cream, lemon juice, smoked salmon, and dill. Mix until smooth and creamy. Season with salt and pepper to taste.
Spoon or pipe the filling back into the egg white halves. Use a piping bag with a star tip for a neat and elegant finish if desired.
Garnish with extra dill, a small strip of smoked salmon, or a few capers. Serve chilled or at room temperature.