Ingredients
Scale
- 8 large eggs
- ¼ cup nonfat plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 3 teaspoons fresh dill, minced
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt or kosher salt
- 3 to 4 ounces smoked salmon, finely chopped
- Fresh dill and/or chives, for garnish
Instructions
- 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 for 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 (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 tablespoon per egg half). Garnish with dill or chives or a sprinkle of coarse sea salt.
- Prep Time: 10
- Cook Time: 15
- Category: Salmon
Keywords: Salmon Recipes, Smoked Salmon Deviled Eggs, Salmon