Serves:12 deviled eggs
Prep Time:10 minutes
Ready In:20 minutes (plus time for hard boiling eggs)
These delightful Smoked Salmon Deviled Eggs have a wonderful flavor—salty and smooth, tasty and delish. They are a perfect addition to any Easter celebration, along with other Easter recipes. Even better, making these Deviled Eggs isn't an all-day chore—quite the contrary! If you hard boil the eggs in advance (like the day before), this dish can be tossed together in about 20 minutes.
1. If you want to get your kids involved in the cooking process, boil the eggs a day or two ahead of time and let them have fun dyeing Easter eggs on Saturday. Those same eggs (or at least some of them) can be magically transformed into these delightful stuffed Smoked Salmon Deviled Eggs for your Sunday Easter brunch! 2. Want to make the presentation even prettier? Arrange the eggs on top of romaine lettuce leaves. You can also transfer the yolk mixture to a pastry bag and pipe it into the egg cavities. 3. Not interested in hard-boiling yourself? Don't! Some stores, like Trader Joe's, sell already-peeled hardboiled eggs. You'll pay a little more, but save a lot of time (and your house won't get that egg-y odor). 4. Also, it's important to note that older eggs are easier to peel—the fresher the eggs, the harder it will be to remove the shells.
Boil the eggs.
Cut the hard-boiled eggs in half.
Drop the yolks into a medium-sized bowl.
Arrange the egg whites on a plate and set them aside.
To the egg yolks, add the smoked salmon, mayonnaise, lemon zest, mustard, paprika, and pepper. Mash with a fork and stir until fully combined; the mixture should be pretty smooth.
Using a spoon, fill the cavity of each of the egg white halves with the yolk mixture (don't be afraid to mound it a bit as pictured). As each egg is filled, transfer it to a serving plate.
If desired, top each deviled egg with a few capers.