Smoked Salmon Deviled Eggs Seasoning (Printable Version)

Smoked salmon and bagel seasoning add savory flair to creamy deviled eggs—perfect for brunch or entertaining.

# What You’ll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 2 ounces smoked salmon, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Black pepper, to taste

→ Topping

09 - 1 tablespoon everything bagel seasoning
10 - 1 tablespoon extra smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# Method:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce to a simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and let cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs lengthwise and gently remove yolks. Transfer yolks to a mixing bowl.
04 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy.
05 - Fold chopped smoked salmon and fresh chives into the yolk mixture until evenly blended.
06 - Pipe or spoon the filling into the egg white halves.
07 - Sprinkle everything bagel seasoning over each. Garnish with extra smoked salmon and dill as desired.
08 - Present chilled for optimal flavor and texture.

# Expert Hints:

01 -
  • It feels like brunch in New York but takes less than half an hour.
  • You get creamy, smoky, and crunchy textures all in one bite—trust me, it disappears fast from the plate.
02 -
  • Peeling warm eggs quickly looks easy, but rushing leads to torn whites—wait for them to really cool.
  • The first time I added too much lemon juice, the filling ran; a teaspoon really is enough for punch, not puddles.
03 -
  • Let eggs cool fully before peeling for cleaner halves.
  • Pipe the filling for pretty presentation—spooning works but tends to be messier.
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