Smoked Salmon Deviled Eggs Everything (Print version)

Eggs filled with smoked salmon, chives, and zesty mustard. Topped with everything seasoning for a festive starter.

# What You'll Need:

→ 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)

# How to Make:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and let cool for 5 minutes. Peel eggs gently.
03 - Slice each egg in half lengthwise. Carefully remove yolks and transfer them to a mixing bowl.
04 - Mash egg yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
05 - Fold in chopped smoked salmon and chives to the yolk mixture, stirring gently to combine.
06 - Pipe or spoon the filling evenly into each egg white half.
07 - Sprinkle everything bagel seasoning over each filled egg. Garnish with extra smoked salmon and dill if desired.
08 - Serve chilled on a platter.

# Expert Tips:

01 -
  • Your brunch guests will be convinced you spent hours, but they come together in less than half an hour.
  • The pop of everything seasoning with silky smoked salmon makes every bite vibrant and memorable.
02 -
  • If you rush peeling the eggs before they're cool, you'll end up with jagged edges and torn whites—patience really does pay off.
  • I once overloaded the filling with salt, forgetting the salmon's own brininess—a light hand is always better.
03 -
  • Always let your eggs cool completely before peeling—the shells will almost roll off.
  • Garnish with everything seasoning just before serving to keep it crunchy and vibrant.
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