My Dijon Deviled Eggs with salmon and capers are a delicious and sophisticated way to enjoy deviled eggs! Save this recipe to Pinterest so you can keep track of it when you need a good deviled egg recipe!
Deviled eggs are one of those foods that I find people either love or hate. I myself am a huge fan of deviled eggs and all the different flavor combinations you can make with them. My Dijon Deviled Eggs are one of my favorite ways to eat them. I love the flavor of Dijon mustard and the combination of it with the egg is wonderful. It takes this humble appetizer up a notch and makes it a little more sophisticated.
Make perfect hardboiled eggs
First, you need to start by making perfect hardboiled eggs so you can easily peel them and pop out the yolk. To do that, boil the eggs for 12 minutes. Sometimes I add an extra minute for the eggs that went in last.
Then, put them directly in an ice bath. The ice bath will help to halt the cooking process and helps to begin to chill the eggs. After about 10 minutes in the ice bath, I put them back in the fridge for an hour.
Perfect peeling hard boiled eggs
Hard boiled eggs for deviled eggs especially can be a bit of a pain because you want the whites to look nice for presentation. The easiest way to get nice looking egg whites and quickly peel the eggs is my favorite egg hack! Add two hard boiled eggs to a mason jar and shake them. The shaking will cause a bunch of small cracks int eh shell without damaging the boiled egg whites. You can then take them out and easily peel them. In fact, often times the shell will come off in one, nice long peel. It is pretty satisfying.
Filling Deviled eggs
There are probably hundreds of combinations you can use when filling deviled eggs. My Dijon Deviled Eggs rely heavily on Dijon mustard and mayo. They are the base of the recipe. Then I combine that with a little seasoning and fresh herbs to add some beautiful, fresh flavors. I like to fill a pipping bag and pipe this into the egg white shells. It will stand up nicely. Just make sure to use a wide tip and really mince those herbs.
Topping for off my Dijon Deviled Eggs
I love to top off my Dijon Deviled Eggs with smoked salmon, capers and fresh herbs. If you do not love smoked salmon, you can leave it off. If you don’t love the capers, you can leave them off. I would highly suggest using the fresh herbs though, especially the thyme. Additionally, make sure to sure coarse sea salt and fresh cracked pepper to flavor them well! You can also add red pepper flakes too.
Tips for making my Dijon Deviled Eggs
- I make these using six hard-boiled eggs. If you want to use all 12 eggs, you can double the recipe. Or you can make these deviled eggs with the recipe below and try another flavor with the other 6 eggs.
- I like to keep my Dijon Deviled Eggs filling a little stiffer so I can pipe it. If you prefer a more moist filling for your deviled eggs, you can add a little more mayo than the recipe calls for. Then you can spoon it into the eggs.
- These will taste best if they have a little time to come together before eating them. I like to make them in advance and then lightly cover them and put them in the refrigerator for a few hours. I would recommend chilling for at least one hour prior to serving.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 48 hours.
Looking for more egg or spring celebration recipes?
If you love eggs or you are looking for more things to make for recipes to make for a holiday or party, try these.
- Parmesan and Prosciutto Egg Bake {HERE}
- Sun Dried Tomato & Kale Frittata {HERE}
- Apple & Sausage Breakfast Casserole {HERE}
- Sausage Gravy & Biscuits Casserole {HERE}
- Garden Herb Cream Cheese Spread {HERE}
- Roasted Carrot Fries {HERE}
- Carrot Soup with Ginger {HERE}
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Thank you so much for joining me today, friends! I hope that you love my Dijon Deviled Eggs! The full, printable recipe is below. Happy spring and happy eating!
Dijon Deviled Eggs
Equipment
- Large pot
Ingredients
- 6 eggs
- 1/4 cup + 1 tbsp mayonnaise
- 1 1/4 tbsp dijon mustard
- 1 tsp fresh mined dill
- 1 tsp fresh mined chives
- 1/4 - 1/2 tsp garlic powder
- 1/4 tsp sea salt
- About 1/2 or 1/4 tsp fresh cracked pepper
- 1/2 inch piece of smoked salmon for each egg half
- 3 capers per egg half
- 1/2 tsp minced thyme leaves for topping
- Additional chives, dill and salt and pepper for topping.
Instructions
- Fill a large pot with water and boil the egg for 12 minutes. Then add them to an ice bath bowl for 10 minutes. Chill for 1 hour.
- Once chilled, peel the eggs and slice them in half. Then combine the yolks in a small bowl with the mayonnaise, dijon mustard, dill, chives, garlic powder and salt and pepper.
- Pipe the yolk mix back into the egg white shells and then top with salmon, capers, thyme leaves, extra dill, extra chives and sea salt and pepper to taste.
- Gently cover these and put them in the refrigerator for at least 20 minutes before serving.
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