Smoked Salmon Deviled Eggs Bagel (Printable Version)

Creamy eggs and smoked salmon with bagel seasoning, ideal appetizer for brunch or gatherings.

# 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 Steps:

01 - Place eggs in a saucepan, add enough cold water to cover them, and bring to a boil over medium heat. Reduce to a gentle simmer and cook for 9 to 10 minutes.
02 - Transfer eggs immediately to an ice bath. Allow to cool for 5 minutes, then peel carefully under running water if needed.
03 - Slice eggs lengthwise and gently remove yolks. Arrange egg white halves on a serving platter.
04 - Mash yolks in a bowl with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
05 - Fold in the chopped smoked salmon and fresh chives until evenly combined.
06 - Pipe or spoon the filling into each egg white half, dividing evenly.
07 - Sprinkle everything bagel seasoning over each filled egg. Garnish with extra smoked salmon and fresh dill if desired. Serve chilled.

# Tips for Success:

01 -
  • These deviled eggs are a savory upgrade thanks to smoky salmon and crunchy everything seasoning.
  • You can prep them fast, yet they taste like you fussed for hours.
02 -
  • Peeling eggs too soon can lead to battered whites—give them plenty of time in the ice bath.
  • Mix the filling gently; over-mixing can make it dense and gluey rather than light and airy.
03 -
  • Steaming eggs instead of boiling makes them even easier to peel.
  • Using a zip-top bag with the corner snipped off is my shortcut for piping filling without fancy gear.
Go Back