Smoked Salmon and Dill Deviled Eggs

The holidays are around the corner and while this year it looks like we’re not going anywhere or hosting anything, I still enjoy creating spreads as if I were. This deviled egg recipe is very simple, using a normal deviled egg base but elevated to a delicious height with the addition of minced smoked salmon. If you have salmon caviar (or any other type of caviar) on hand, this easily becomes an impressive hors d’oeuvre sure to wow guests.

Dill is super easy to grow in the garden, so I always have it on hand. It is among my favorite herb!

I like to stick the cooked yolks in a ziplock and crush it smooth with my hands, since it makes the mixing part a little easier.

Ingredients

• 6 eggs, hardboiled, peeled, halved, yolk and white separated.
• 1 teaspoon minced or dried dillweed
• 2 tablespoons minced smoked salmon
• 2 tablespoon mayonnaise
• 1 tablespoon red wine vinegar
• A few drops Worcestershire sauce
• 1/2 tablespoon dijon mustard
• 1/2 teaspoon relish
• Salmon caviar, or other types of caviara for garnish (optional)

1. In a bowl, whisk the cooked yolk with the mayonnaise, red wine vinegar, mustard, and Worcestershire sauce until well combined and smooth.
2. Fold in dillweed, relish, and smoked salmon.
3. Using a spoon, fill the white halves with the yolk mixture.
4. Garnish with salmon caviar, if using.