Smoked Salmon Deviled Eggs Seasoning (Print Version)

Creamy eggs enhanced by smoked salmon and bagel seasoning, ideal for brunch and entertaining guests.

# 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)

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a gentle simmer for 9 to 10 minutes.
02 - Transfer eggs directly to an ice bath and allow them to cool for 5 minutes. Peel eggs carefully.
03 - Slice eggs lengthwise and gently remove yolks. Arrange whites on a platter.
04 - Mash yolks in a bowl with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy and smooth.
05 - Fold in finely chopped smoked salmon and chives. Mix until evenly combined.
06 - Pipe or spoon the filling into the hollows of each egg white half.
07 - Sprinkle everything bagel seasoning over each deviled egg. Garnish with shredded smoked salmon and dill, if desired.
08 - Serve chilled as a starter or party snack.

# Expert Tips:

01 -
  • It’s like brunch in one bite—smoky, creamy, and salty with a pop of everything seasoning.
  • Great for gatherings or days when you want something lively but easy.
02 -
  • If you rush peeling warm eggs, you’ll end up with torn whites—let them cool fully first.
  • Mix the yolk filling until completely smooth or else the lumps will show up once piped.
03 -
  • If you slip up peeling eggs, roll them under your palm—they’re easier to fix than you think.
  • A dash of lemon juice in the filling is the secret to keeping things lively and never too rich.
Go Back