Dijon Deviled Eggs
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!
Print
Pin
Servings: 12 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.