This super quick and easy recipe for the Smoked Salmon Deviled Eggs makes a perfect appetizer for the upcoming Christmas and New Year or any special occasion.


Smoked Salmon Deviled Eggs

The end of the year is always a busy time of the year. My New Year’s resolution would be to add more recipes to my blog and get more organized. I try! 

Smoked Salmon Deviled Eggs

Amazingly Delicious appetizer recipe that I plan on making again and again. You can make the filling a day before and store it in OODLE TIP DISPOSABLE PASTRY BAGS or similar until ready to serve.

Decorate as you like.

Smoked Salmon Deviled Eggs

How to make Smoked Salmon Deviled Eggs

Ingredients

  • 6 Large Eggs
  • 1/4 cup Whipped Cream Cheese
  • 1 Tbsp. Plain Greek Yogurt
  • 2 oz. Smoked Salmon, minced
  • 1 tsp. lemon juice
  • 1 tsp. dill paste (or fresh dill)
  • 1 tsp. smoked paprika
  • salt and pepper to taste

Instructions

  1. Hard boil eggs for 10 minutes.
  2. Rinse under cold water to cool, then peel.
  3. Remove the egg yolks gently.
  4. In a medium bowl, combine all of the ingredients, mixing until smooth or use a blender.
  5. You can make a filling day in advance. Store in the refrigerator in an airtight container or in the plastic bag and pipe the next day.
  6. Decorate as you like.

Smoked Salmon Deviled Eggs

 

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This super quick and easy recipe for the Smoked Salmon Deviled Eggs makes a perfect appetizer for the upcoming Christmas and New Year or any special occasion.

Ingredients

  • 6 Large Eggs
  • 1/4 cup Whipped Cream Cheese
  • 1 Tbsp. Plain Greek Yogurt
  • 2 oz. Smoked Salmon, minced
  • 1 tsp. lemon juice
  • 1 tsp. dill paste (or fresh dill)
  • 1 tsp. smoked paprika
  • salt and pepper to taste

Instructions

  1. Hard boil eggs for 10 minutes.
  2. Rinse under cold water to cool, then peel.
  3. Remove the egg yolks gently.
  4. In a medium bowl, combine all of the ingredients, mixing until smooth or use a blender.
  5. You can make a filling day in advance. Store in the refrigerator in an airtight container or in the plastic bag and pipe the next day.
  6. Decorate as you like.

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