Smoked Salmon Deviled Eggs

Oct 21

Deviled eggs used to make an appearance at many holiday gathers and special occasions as a side-dish or hors d'oeuvres. But this classic dish doesn’t have to be a thing of the past. This deviled egg recipe has a fresh twist by adding smoked salmon, making it not only a great appetizer but also a unique breakfast. Don’t keep this one holidays only - enjoy them on the regular!

Common Allergens & Sensitivities:

Contains: Goat’s Dairy | Eggs

Time: Active - 20 minutes, Inactive - 45 minutes

Serves: 12

Ingredients

6 large eggs
2 tbsp olive oil
1 oz goat cheese
¼ cup goat yogurt
1 tbsp Dijon mustard
1 tsp dried dill
Himalayan Crystal Salt
Freshly ground pepper
Freshly ground pepper
2 oz smoked salmon
Garnish: fresh or dried dill

Directions

Place eggs in a medium saucepan and cover with cold water. Cover and bring to a rolling boil. Reduce heat to a moderate boil, partially cover and cook for 5 minutes. Remove pot from the stove and drain the water. Immediately fill with cold water and a handful of ice until the water remains cool. Allow the eggs to cool for at least 15-20 minutes in cool water or refrigerator.
Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a bowl. Add olive oil, goat cheese, yogurt, mustard, dill, salt, and pepper. Mash with a fork or beat with a handmixer until thoroughly combined and slightly fluffy.
Spoon yolk mixture into egg whites. Top with small piece of smoked salmon and sprinkle lightly with dill. Cover and store in the refrigerate until ready to serve.