Smoked Salmon Deviled Eggs

I kind of went all out with Easter food this year, or at least what I consider Easter food (what, people don’t make paella on Easter?) :). I made lamb on Saturday night and the paella on Sunday, along with some appetizers for both days.

I wasn’t going to go an Easter without having deviled eggs, so that was my first order of business. I love traditional deviled eggs, but I also love that there are infinite variations you can play around with. This time, I lightened up the filling by using Greek yogurt with just a little bit of mayonnaise and topped with pieces of smoked salmon.

This was definitely an experiment, as I wasn’t sure how the yogurt would affect the flavor and texture. Luckily it was a success on both fronts. The filling was fluffy and light, and a small amount of real mayonnaise gave it that rich flavor without weighing it down. Minced shallots provided a little crunch and mild onion flavor, and capers made the filling a little tangy and salty.

Believe it or not, I actually preferred this version over the traditional deviled egg. I made them on Saturday night and we all had to try really hard to save some for Easter brunch!

Smoked Salmon Deviled Eggs

  • 8 large eggs
  • ½ cup 2% Greek yogurt
  • 2 Tbsp. mayonnaise
  • 2 tsp. capers, roughly chopped
  • 1 ½ Tbsp. shallots, minced
  • 1 ½ oz smoked salmon
  • Chives, minced
  • Salt and pepper, to taste

Put the eggs in a large enough pot so that they are in a single layer. Cover with at least an inch of cold water, put on the lid, and bring up to a boil. As soon as the water boils, take them off of the heat. Let them sit off the heat for 13 minutes. Then, transfer them to a bowl of ice water to cool.

When the eggs are cooled, peel and slice in half. Carefully remove the yolks and place in a bowl. Add the yogurt, mayonnaise, capers, and shallots. Mix until smooth and fluffy. Season with salt and pepper to taste.

Stuff each egg half with an equal amount of filling. Top each with a small piece of smoked salmon and a sprinkling of chives.

What are you favorite deviled egg variations?

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