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🍳 Classic Deviled Eggs with Smoked Salmon

236 kcal · 30 min · 4 servings

Classic Deviled Eggs with Smoked Salmon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat about 1 liter of water in a pot until it boils.
  2. 2. Carefully prick the blunt end of each egg with a needle to prevent cracking during cooking.
  3. 3. Gently place the eggs into the boiling water.
  4. 4. Boil the eggs for 7 to 8 minutes until hard-boiled.
  5. 5. Drain the hot water and immediately rinse the eggs under cold water to stop the cooking process.
  6. 6. Let the eggs cool down completely.
  7. 7. Peel the cooled eggs carefully.
  8. 8. Cut the eggs in half lengthwise.
  9. 9. Carefully remove the yolks from the egg white halves and place them in a bowl.
  10. 10. Finely chop 100 grams of smoked salmon.
  11. 11. Add the chopped salmon, crème fraîche, cream horseradish, and mustard to the bowl with the egg yolks.
  12. 12. Wash the dill thoroughly and shake it dry.
  13. 13. Set aside a few fresh dill sprigs for garnishing.
  14. 14. Finely chop the remaining dill.
  15. 15. Add the chopped dill to the other ingredients in the bowl.
  16. 16. Wash a lemon under hot water and pat it dry.
  17. 17. Cut the lemon in half crosswise.
  18. 18. Squeeze the juice from one half of the lemon.
  19. 19. Mix all ingredients in the bowl with a hand mixer and whisk until a smooth paste forms.
  20. 20. Season the mixture with salt, pepper, and fresh lemon juice to taste.
  21. 21. Fill the salmon cream into a piping bag.
  22. 22. Fill the egg white halves evenly with the cream from the piping bag.
  23. 23. Cut the remaining smoked salmon into thin strips.
  24. 24. Cut the remaining lemon half into wedges.
  25. 25. Garnish the filled eggs with the salmon strips, remaining dill, and lemon wedges.
  26. 26. Serve the eggs with the remaining cream from the piping bag on the side.

Nutrition per serving