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Dilly Deviled Eggs

Dilly Deviled Eggs: A Touch of Smoke for Party Perfection

Dilly Deviled Eggs are a sensational appetizer made with creamy yolks, fresh dill, and smoked salmon, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 eggs
Course: Appetizers
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 large eggs Use large eggs for the best filling yield and texture.
  • ¼ cup quality mayonnaise Adds creaminess; Greek yogurt is a lighter alternative.
  • 2 teaspoons sour cream Enhances the creamy texture.
  • 2½ teaspoons dijon mustard Provides a zesty flavor kick.
  • 2½ teaspoons fresh dill, finely chopped Delivers a fresh taste.
  • ⅛ teaspoon pimentón or smoked paprika Adds depth and smokiness.
  • ⅛ teaspoon white pepper Gives a subtle heat.
  • 2½ teaspoons capers, finely chopped Introduces brininess.
  • ¼ teaspoon caper brine Enhances flavor.
  • ¼ teaspoon kosher salt Essential for seasoning.
For the Garnish
  • ¼ cup smoked salmon The star topping that brings everything together.
  • Fresh dill & freshly cracked black pepper For garnish.

Equipment

  • Dutch oven
  • large bowl
  • Ziplock Bag
  • Slotted spoon

Method
 

Preparation Steps
  1. Fill a Dutch oven with water covering the eggs by 1 inch and bring to a rolling boil.
  2. Carefully add the eggs and set a timer for 12 minutes.
  3. Prepare an ice bath while the eggs are boiling.
  4. Transfer the eggs to the ice bath when the timer rings, and let them cool for 10 minutes.
  5. Peel the eggs under running water and slice them in half width-wise.
  6. Scoop out the yolks into a bowl and mash them with other filling ingredients.
  7. Pipe the yolk mixture into the egg whites.
  8. Garnish each filled egg with smoked salmon, dill, and black pepper.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 200mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.5mg

Notes

Easier peeling with older eggs; don't overcook to avoid a greenish ring; tweak mayo for creamy consistency; use ziplock for cleaner presentation; store leftovers in the fridge for up to 2 days.

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