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
37
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
2g
3%
Cholesterol
4mg
1%
Carbohydrate, by difference
1g
1%
Protein
5g
11%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
14mg
1%
Choline, total
3mg
1%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
2mg
14%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
109mg
7%
Water
19g
1%