We’re ready to celebrate spring and all that goes with it, including Easter. Bring on the warmer weather, longer days, spring blooms and, most definitely, eggs! We’re revisiting one of our fan fave recipes that’s a satisfaction-guaranteed dish for any spring or Easter brunch: Smoked Salmon Deviled Eggs. They look almost too gorgeous to eat, but don’t let that stop you!
No matter what the occasion, you just can’t go wrong with deviled eggs. This simple app always comes together quickly and disappears even faster! What takes this dish to the next level is the savory smoked salmon. Garnished with fresh herbs, these eggs look like fine art on a plate! And, you can easily tailor the recipe for a couple or a crowd.
As much as we love traditional deviled eggs, our twist on deviled eggs ups the nutrient and flavor profiles. We’ve swapped in some low-fat Greek yogurt, for full-fat mayonnaise, which helps cut calories without sacrificing creaminess. The tangy yogurt and fresh lemon juice brighten the flavor of this dish, and smoked salmon boosts the protein factor, making these eggs a healthier snack than meets the eye (or taste buds). Whether you make them for a light bite or a holiday spread, you definitely need to give them a try!
Image Credit: Kelli Boyd Photography
Smoked Salmon Deviled Eggs
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 8 large eggs¼ cup nonfat plain Greek yogurt2 tablespoons mayonnaise1 tablespoon Dijon mustard1 tablespoon fresh chives, chopped3 teaspoons fresh dill, minced1 teaspoon lemon juice¼ teaspoon ground black pepper¼ teaspoon sea salt or kosher salt3 to 4 ounces smoked salmon, finely choppedFresh dill and/or chives, for garnish
- To hard-boil eggs, place eggs in a saucepan, cover with water and bring to a boil. Remove from heat, cover with lid and let stand for 12 minutes. Drain and rinse with cold water.Peel eggs and cut them lengthwise. Remove egg yolks and place them in a medium bowl. Set egg-white halves aside.Mash egg yolks with a fork. Add remaining ingredients (through smoked salmon) to yolks and beat with a mixer or by hand, until smooth and creamy.Pipe or spoon mixture into egg-white halves (about 1 tablespoon per egg half). Garnish with dill or chives or a sprinkle of coarse sea salt.