Smoked Salmon Devilled Eggs

Make this traditional hors d’oeuvres a little more special by adding smoked salmon and fresh dill
Smoked Salmon Devilled Eggs

Chef Marcus Samuelsson for Glenmorangie Whisky

This fancy twist on the classic hors d’oeuvres is delicious when served with a chilled Manhattan.

This recipe is courtesy of chef Marcus Samuelsson for Glenmorangie Whisky.

8
Servings
75
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 hard-boiled eggs
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons cornichon, finely chopped
  • 1 Teaspoon capers, finely chopped
  • 1 Teaspoon dill, finely chopped
  • 4 Ounces smoked salmon, finely chopped

Directions

Peel the eggs, cut them in half lengthwise, and carefully remove the yolks.

In a small bowl, using a fork, mash the yolks with the remaining ingredients.

Mound the mashed yolks into the hole in the egg white. Serve slightly chilled.

Nutritional Facts

Total Fat
6g
9%
Sugar
0.3g
N/A
Saturated Fat
1g
6%
Cholesterol
79mg
26%
Protein
5g
11%
Carbs
0.5g
0.2%
Vitamin A
34µg
4%
Vitamin B12
0.7µg
11.4%
Vitamin C
0.2mg
0.3%
Vitamin D
3µg
1%
Vitamin E
0.4mg
2.1%
Vitamin K
1µg
2%
Calcium
14mg
1%
Fiber
0.2g
0.8%
Folate (food)
10µg
N/A
Folate equivalent (total)
10µg
2%
Iron
0.4mg
2.5%
Magnesium
7mg
2%
Monounsaturated
2g
N/A
Niacin (B3)
0.7mg
3.5%
Phosphorus
62mg
9%
Polyunsaturated
2g
N/A
Potassium
57mg
2%
Riboflavin (B2)
0.1mg
7.1%
Sodium
190mg
8%
Zinc
0.3mg
1.9%