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Dilly Deviled Eggs

Delicious Dilly Deviled Eggs: A Smoky Twist on Tradition

Delicious Dilly Deviled Eggs with smoked salmon are a crowd-pleasing twist on a classic appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 large Eggs Essential for structure and protein, fresh eggs yield the best flavor.
  • 1/2 cup Quality Mayonnaise This adds creaminess; substitute with Greek yogurt for a lighter twist.
  • 1/4 cup Sour Cream Enhances texture with a tangy note; plain yogurt works well as a replacement.
  • 1 tbsp Dijon Mustard Delivers a zesty kick; yellow mustard can be used but is less robust.
  • 2 tbsp Fresh Dill Provides the signature dilly taste, but dried dill can work in a pinch.
  • 1 tsp Pimentón or Smoked Paprika Infuses depth and smokiness; regular paprika is milder.
  • 1/2 tsp White Pepper It offers gentle heat; feel free to use black pepper as an alternative.
  • 2 tbsp Capers Adds briny flavor; olives can be a substitute though the taste varies.
  • 1 tbsp Caper Brine Enhances the filling's flavor; skip if you don't have it on hand.
  • 1/2 tsp Kosher Salt Vital for seasoning; adjust according to your taste preference.
  • 4 oz Smoked Salmon Elevates these deviled eggs with its unique taste; try cooked bacon for a twist.
For Garnishing
  • 2 tbsp Fresh Dill (for garnish) Boosts freshness and presentation; highly recommended.
  • 1 tsp Freshly Cracked Black Pepper (for garnish) Finishes with a flavor pop that elevates each bite.

Equipment

  • large pot
  • Mixing bowl
  • Ziplock Bag
  • spoon

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water, bringing it to a rolling boil over high heat. Carefully lower in 12 large eggs, ensuring they are fully submerged. Let them cook for 12 minutes.
  2. Immediately transfer the boiled eggs into a bowl filled with ice water for 10 minutes to halt the cooking and make peeling easier.
  3. Gently tap each egg on a hard surface to crack the shell, and peel them under cool running water.
  4. Carefully slice each egg in half lengthwise and scoop the bright yellow yolks into a mixing bowl.
  5. In your mixing bowl, mash the yolks until crumbly, then add the mayonnaise, sour cream, mustard, dill, paprika, white pepper, rinsed capers, caper brine, and salt. Mix until smooth.
  6. Transfer the filling into a ziplock bag, snip the corner, and carefully fill each egg white cavity.
  7. Top each filled egg with a piece of smoked salmon and sprinkle with fresh dill and cracked black pepper.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 2gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 175mgPotassium: 90mgVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

These Dilly Deviled Eggs are perfect for any gathering and can be made ahead of time for added convenience.

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