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Smoked salmon devilled eggs

I love serving devilled eggs at parties because they are easy to make, delicious and can be prepared in advance. These smoked salmon devilled eggs are perfect appetisers at a dinner/drink party or ideal for special occasions such as Valentine’s day, Mother’s day, Easter, anniversaries and so on.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs
  • 2 Tbsp crème fraîche or sour cream
  • 2 Tbsp crème cheese or mayo
  • 1 tsp capers
  • 1 Tbsp Dijon mustard
  • 100 g smoked salmon
  • 2 Tbsp chopped dill or chives

Method
 

  1. Place eggs in a pan and add enough cold water to cover them well. Bring to the boil. Cover and turn off the heat. Let it rest for 8 minutes, then drain and rinse the eggs in cold water. Leave the eggs in a pan of cold water for 15 minutes or so to cool completely.
  2. Meanwhile finely chop the herb, salmon and capers.
  3. To crack the shell of the eggs, put them in a bottle-shaped container (one by one) and shake until the shell loosens, then peel the bits off with your fingers.
  4. Rinse the eggs then cut them in half lengthwise. Spoon out the yolk into a bowl and mash with a fork. Stir in the sour cream, mayo/crème cheese, mustard, capers, salmon and season with freshly ground pepper. Mix until well combines. Taste and adjust it to your liking (you can add a pinch of paprika or cayenne if liked).
  5. Fill the egg whites with the mixture and place them on a serving plate.
  6. Chill in the fridge for about 20-30 minutes before serving.
  7. Garnish them with chopped dill or chives.