Lakehouse Grille Smoked Salmon Deviled Eggs
Deviled eggs elevated with smoked salmon, everything bagel spice, pickled red onion, and fresh dill. The best of brunch re-imagined into an elegant, two-bite appetizer.
Ingredients
- 12 eggs
- 2 tbsp Dijon mustard
- ½ cup mayonnaise
- ¼ cup dill relish
- 1 tbsp everything spice
- 4 oz smoked salmon
- pinch ground coriander
- freshly ground black pepper and kosher salt
- fresh dill, for garnish
- pickled red onion, for garnish (optional)
Instructions
- Place eggs in a small pot of cold water. Bring to a boil. Once the water is up to a boil, set a timer for 12 minutes. Remove from heat and run under cold water for 10 minutes.
- Peel and clean eggs. Once cleaned, cut a little bit off on the top and bottom of each egg so they will sit flat. Next, cut the eggs in half (east to west) reserving the yolks in a separate container.
- Add egg yolks, Dijon, mayonnaise, dill relish, smoked salmon, salt, pepper and coriander to a food processor. Mix until fully incorporated; do not over mix as this will result in an oily emulsion.
- Place mixture in a piping bag (if you don't have one you can use a large Ziplock bag and snip a hole in the corner). Pipe the mixture into each egg half so it's filled about an inch over the white.
- Garnish with dill sprigs, pickled onion, and everything seasoning.