We’re sharing a delicious appetizer for a special holiday edition of Seafood Sunday. Smoked Salmon Deviled Eggs are small, savory bites – packed with protein and full of flavor – that are not only elegant enough for a festive gathering, but also simple enough for a special afternoon snack. Thanks to easy swap-outs like Greek yogurt in place of mayonnaise, these are a lighter take on the traditional deviled egg recipe. Try them out today or save the recipe for later this week!
Smoked Salmon Deviled Eggs
8 large eggs
¼ cup nonfat plain Greek yogurt
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. fresh chives, chopped
3 tsp. fresh dill, minced
1 tsp. lemon juice
¼ tsp. ground black pepper
¼ tsp. sea salt or kosher salt
3-4 ounces smoked salmon, finely chopped
Fresh dill and/or chives, for garnish
- To hard-boil eggs, place eggs in a saucepan, cover with water and bring to a boil. Remove from heat, cover with lid and let stand 12 minutes. Drain and rinse with cold water.
- Peel eggs and cut them lengthwise. Remove egg yolks and place them in a medium bowl. Set egg-white halves aside.
- Mash egg yolks with a fork. Add remaining ingredients on list (through smoked salmon) to yolks and beat with a mixer or by hand, until smooth and creamy.
- Pipe or spoon mixture into egg-white halves (about 1 tbsp. per egg half). Garnish with dill or chives or a sprinkle of coarse sea salt.