Smoked Salmon Deviled Eggs Everything

Egg halves filled with smoked salmon yolk blend, sprinkled with everything bagel seasoning and fresh herbs.

# What You 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 smoked salmon, shredded (optional)

11 - 1 tablespoon fresh dill, chopped (optional)

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 9 to 10 minutes.

02 - Transfer eggs to an ice bath and let cool for 5 minutes. Carefully peel the eggs.

03 - Halve the eggs lengthwise with a sharp knife and gently remove yolks, placing yolks in a mixing bowl.

04 - Mash yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and creamy.

05 - Fold in finely chopped smoked salmon and chives until evenly combined.

06 - Pipe or spoon the filling mixture into the egg white halves.

07 - Sprinkle each filled egg with everything bagel seasoning. Optionally garnish with extra smoked salmon and chopped dill. Serve chilled.

# Helpful Hints:

01 -

If you've ever thought deviled eggs needed a wake-up call, the smoky burst and crunchy seasoning is one you won't see coming.
They're effortless to put together, yet every bite feels a little fancy—great for impressing without fuss.

02 -

Rushing the peeling stage means you'll end up with ragged egg whites that still taste great but look a little disheveled.
Once I skipped the chill step—the yolk mixture was too soft and the eggs just didn't hold together as nicely.

03 -