Swede Dish Smoked Salmon Deviled Eggs

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Cooking Method: Boil

Cuisine: American, Swedish

Courses: Appetizer, Snack

Difficulty: Beginner

Servings: 12

Best Season: Spring

Dietary: Capers, Dill, Eggs, Lemons, Mustard + Mustard Seed, Smoked Salmon

Description

A Nordic-inspired twist on classic deviled eggs featuring silky smoked salmon, fresh dill, and lemon. Creamy, bright, and elegant, these are perfect for Easter brunch or any spring gathering.

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
2 oz smoked salmon, finely chopped
1 tbsp fresh dill, chopped
1 tsp capers, finely chopped (optional)
salt and pepper to taste

For garnish

small pieces smoked salmon
fresh dill sprigs
lemon zest
cracked black pepper

Instructions

1
Boil the eggs
2
Place eggs in a saucepan, cover with water, and bring to a boil.
3
Turn off heat, cover, and let sit for 10–12 minutes.
4
Cool and peel
5
Transfer eggs to an ice bath. Once cooled, peel.
6
Prepare filling
7
Slice eggs in half and remove yolks.
8
In a bowl, mash yolks with mayonnaise, Dijon, lemon juice, dill, and chopped smoked salmon.
9
Season
10
Add salt and pepper to taste.
11
Fill eggs
12
Spoon or pipe the filling back into egg whites.
13
Garnish
14
Top with a small piece of smoked salmon, fresh dill, lemon zest, and cracked pepper.

Note

Swede Dish Tips

• Use cold-smoked salmon for the most delicate flavor.
• A pinch of white pepper adds a classic Nordic touch.
• Serve on a platter with pickled cucumber or rye crisps for a full Scandinavian bite.

Keywords: smoked salmon deviled eggs, Scandinavian deviled eggs, Nordic brunch appetizers, Easter deviled eggs recipe, smoked salmon appetizers, spring brunch recipes