Smoked Salmon Deviled Eggs

Recipe View 20 mins Gently place the eggs in a single layer into a saucepan and cover with cold water, ensuring the water level is about 1 inch above the eggs. Cover the saucepan and bring to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat and let the eggs stand, covered, in the hot water for 15 minutes. (Total time: 20 minutes)

Recipe View 5 mins After 15 minutes, carefully pour out the hot water and immediately run cold water over the eggs until they are cool enough to handle. Gently peel the eggs. (Total time: 5 minutes)

Recipe View 10 mins Halve the eggs lengthwise and carefully scoop out the yolks into a small mixing bowl. Using a fork, mash the yolks until smooth. Add the finely diced smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon of dried dill, salt, and pepper to the mashed yolks. Mix until all ingredients are thoroughly combined and the mixture is creamy and well-blended. (Total time: 10 minutes)

Recipe View 10 mins Using a spoon or piping bag, carefully fill the egg white halves with the smoked salmon yolk mixture. Once filled, lightly sprinkle the tops with paprika and a pinch of additional dried dill for garnish. (Total time: 10 minutes)

Recipe View 30 mins Gently cover the filled deviled eggs with plastic wrap, pressing lightly to ensure the garnish stays in place. Refrigerate for at least 30 minutes to allow the flavors to meld before serving. (Total time: 30+ minutes)