Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh dill, plus more for garnish
  • 2 ounces smoked salmon, finely chopped
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: Paprika for garnish

Instructions:

  1. Place eggs in a single layer in a large saucepan. Cover with cold water by at least an inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Transfer the cooked eggs to the ice bath to stop the cooking process. Let cool completely.
  3. Gently tap each egg all over to crack the shell. Peel under cool running water.
  4. Halve the peeled eggs lengthwise and gently remove the yolks. Place the yolks in a mixing bowl.
  5. Mash the yolks with a fork or pastry blender until smooth. Add mayonnaise, Dijon mustard, dill, smoked salmon, and lemon juice. Season with salt and pepper to taste. Mix well until everything is evenly combined and creamy.
  6. Spoon the yolk mixture back into the egg white halves. Alternatively, pipe the mixture into the egg whites using a piping bag for a more professional look.
  7. Cover the deviled eggs with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  8. Garnish with a sprinkle of fresh dill and a dusting of paprika before serving.