Smoked Salmon Deviled Eggs

Bid farewell to your classic deviled eggs recipe! 

This season, we’re elevating this beloved holiday appetizer with ribbons of our sockeye salmon lox. What’s not to love about a creamy herb and caper yolk filling, topped with smoked wild sockeye salmon and dill fronds?

It’s the perfect potluck recipe!

Servings: 12 deviled eggs

Prep Time: ~20 mins | Cook Time: ~15mins

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon capers, finely diced
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped dill
• salt and pepper to taste
• ½ pack sockeye salmon lox (approx. 50g)
• Extra dill and capers, for garnish

Directions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil on the stovetop, then reduce the heat to low (ensuring the water is no longer bubbling) and cook for a further 12 minutes. 
2. While the eggs are boiling, prepare an ice water bath. After 12 minutes, remove the eggs from the water and immediately transfer them to the ice bath. 
3. Once the eggs have cooled completely, peel them and slice them in half lengthwise.
4. Using a small spoon, carefully scoop the yolks into a small bowl and place the egg whites on a serving plate. Use a fork to mash the yolks.
5. Prepare the filling by combining the yolks, mayonnaise, Dijon mustard, lemon juice, capers, dill, salt and pepper in a bowl. Stir everything together until completely smooth.
6. Use a spoon or piping bag to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a ribbon of sockeye salmon lox, fresh dill and capers. 
7. Serve and enjoy!

Notes

• This recipe would also work well with our tuna lox!

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