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Snacks

October 9, 2021

Smoked Salmon and Chive Deviled Eggs

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I am a person who absolutely love deviled eggs. Always have, always will. I love a good classic deviled egg, I will never say no. However, when you add additional flavors and herbs, it takes this tiny pretty things from great to incredible. These smoked salmon and chive deviled eggs are guaranteed to give you or your guests that wow factor. It is such a fun twist that amps up the classic version and I’ve decided, this version is officially my favorite. I know it will be yours too!

Deviled eggs are such a filling, creamy, healthy, delicious, protein packed finger food that you can never go wrong with! ...See, they are so good I just kept rambling off all the positive things I love about them. Oh, and I almost forgot to mention how easy they are to make! With just 10 ingredients or less you can impress the hell out of your guests. Truly, what more could you ask for!

When it comes to the smoked salmon and the salmon roe (caviar) they can tend to be on the saltier side, so when you are making the yolk mixture I recommend going light on the salt because the salty flavors will erupt from the garnishes on top. If you are skipping the caviar, no worries! Add an additional pinch or two of salt to the yolk mixture itself. For the chives, I like to double up on them. I add them in the yolk mixture and use them as a garnish on top. They are so herby and flavorful you can never have enough!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Smoked Salmon and Chive Deviled Eggs

These sp’egg’tacular deviled eggs can be considered a delightful finger food, an elegant bite or a casual snack. They are perfect for the big game, an elegant starter on Easter Sunday or a side dish during your backyard bbq.

Prep:
10
min
cook:
20
min
total:
30
min
Print It
Author:

Michelle

Ingredients
  • 8 Eggs, hard boiled and yolks removed
  • Smoked salmon pieces, one small piece per deviled egg
  • 2 TBSP mayonnaise
  • 2 TSP coarse dijon mustard, the new primal brand
  • 1/2 TSP lemon juice
  • 1 TBSP dairy fair free sour cream, forgers
  • 1 TBSP chives, finely minced + extra sliced at an angle for garnish
  • A pinch or two of salt
  • 1/4 TSP pepper
  • Salmon roe (cavia), for garnish (optional)
  • Dash of smoked paprika, for garnish
Instructions
  1. Heat a pot of water over medium to high heat. Once boiling, add your 8 eggs and boil for 15 minutes and lower heat to medium if it’s not there already. When done, immediately transfer to a cold I’ve bath and leave the eggs in an ice bath for another 15 minutes to cool and stop the cooking process.
  2. While eggs are boiling, cut your chives, finely mince them and set your 1 TBSP aside. Then, cut a few smaller slices at an angle for the garnish. Account for 2 pieces per deviled egg. When done, set both aside.
  3. Next, cut your smoked salmon pieces at an angle. Account for one piece per deviled egg. When done, set aside or place in the fridge until ready to assemble.
  4. When eggs are done cooling in their ice bath, remove from water and pat dry. Gently tap the egg on your counter to break its shell. Carefully, remove their shells and place the eggs on a plate. Repeat this process until all eggs have their shells removed.
  5. When done, cut your eggs in half and remove their yellow yolks. Separate the yolks and the eggs white parts. Place the yolks in a bowl and place the egg whites on a plate. Continue this process until all eggs have been cut in half and separated. When done, place your egg whites in the freezer for 5-10 minutes to cool and firm up a bit.
  6. While eggs are in the freezer, make your yolk mixture. Add 2 TBSP mayonnaise, 2 TSP coarse diJon mustard, 1/2 TSP lemon juice, 1 TBSP dairy free sour cream, 1 TBSP chives, a pinch or two of salt and 1/4 TSP pepper to your bowl of yolks. Using a hand mixer or whisk mix and whisk the egg yolk mixture until smooth and there are no lumps.
  7. Remove your white hard boiled eggs from the freezer and begin assembling. If you have a pipping bag and tip use that, if not use a spoon to add your yolk mixture to each individual egg. Add as much or as little as you would like.
  8. Garnish each egg with one piece of smoked salmon by twisting each small piece so it forms a curly q and then add two small angled chive pieces pointing straight up and then followed by a tiny spoonful of salmon roe (caviar). Continue this process until all deviled eggs have been assembled.
  9. ENJOY!

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I’m Michelle

I’m so grateful you’re here! Have a look around at some of my favorite recipes and stay a while.

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November 30, 2024
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Kevin
October 19, 2021
So delicious!
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