Smoked salmon Deviled Eggs
They may be old-school but deviled eggs are an American classic for a reason. This recipe for Smoked Salmon Deviled Eggs by Ben Walker uses cream cheese for extra-luscious filling, which is then topped with our award-winning smoked salmon and capers for a briny, savory finish.
Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.
Mash the yolks with the vinegar, mayonnaise, cream cheese, mustard, cayenne, salt, and pepper until smooth. If the mixture seems too dry, add a touch more mayonnaise.
Using a spoon, or pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture.
Top with capers and a slice of smoked salmon. Chill well before serving.
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