Devilled Eggs with Smoked Salmon
- Savory
- Quick
- No cook
Classic devilled eggs with a creamy mustard yolk filling, topped with smoked salmon and chives. A bright, protein-rich Easter brunch platter that comes together without any cooking.
- Total
- 20 min
- Prep 20
- Serves
- 4
- Difficulty
- Easy
You'll practice: Folding · Seasoning in layers
Instructions
-
Peel the 6 hard-boiled eggs and pat them dry. Halve each egg lengthwise and gently scoop the yolks into a small bowl, keeping the whites intact on the serving platter.
~5 min
Patting the eggs dry keeps the filling from sliding off the whites, and a gentle scoop keeps the whites whole so they can hold the filling.
-
Mash the yolks with a fork until no lumps remain. Add 4 tbsp mayonnaise, 1 tsp mustard, 0.25 tsp salt and 0.125 tsp black pepper and mash to a smooth, pipeable mixture.
~3 min
Mashing the yolks smooth before adding the wet ingredients prevents lumps, giving a filling that pipes cleanly instead of clogging.
Mash the yolks while they are still slightly warm from peeling; they blend into a smoother filling than cold yolks, which tend to stay grainy.
If the filling looks stiff after mixing, loosen it with one extra teaspoon of mayonnaise rather than water so the flavor stays rich.
Seasoning in layers Season the yolk filling, then taste after folding in the chives and salmon. Adjust salt at the end so the smoky fish isn't overwhelmed.
-
Slice 60 g smoked salmon into thin strips about 1 cm wide and finely snip 2 tbsp chives. Fold half of the chives into the yolk mixture and taste for salt.
~4 min
Folding the chives in gently rather than stirring keeps them from bruising and bleeding colour into the pale filling.
Folding Use a light, sweeping motion to turn the chives through the yolk mixture. Stop as soon as they are evenly distributed so the filling stays airy and the chives don't stain it.
Seasoning in layers Season the yolk filling, then taste after folding in the chives and salmon. Adjust salt at the end so the smoky fish isn't overwhelmed.
-
Spoon or pipe the yolk mixture back into the egg white halves, mounding it slightly above the rim so each egg looks generous.
~5 min
-
Top each egg with a few strips of smoked salmon, a pinch of the remaining chives and a light dusting of paprika. Serve right away or chill until serving.
~3 min
