Salmon Deviled Eggs

After the Easter holidays, there are usually a bunch of eggs which need to find a new use. Here is a nice idea how to turn this eggs into a little meal! 🙂 



  • 5 large free-range eggs
  • 20 g smoked salmon
  • Bunch of fresh dill
  • 1 pinch of cayenne pepper
  • 1 teaspoon Dijon mustard
  • 1 heaped spoon Crème fraiche
  • some drops of fresh pressed lemon juice
  • salt and pepper for seasoning



Leave the eggs for one hour at room temperature before cooking. Put the eggs in a saucepan, cover with boiling water and simmer for 6-7 minutes, then drain and splash the eggs with cold water to cool. Peel and cut them in half, take out the egg yolks and mash them in a bowl with a fork.

Chop salmon and dill. Add Crème fraiche and the mashed egg yolks, then add cayenne pepper and combine everything. Season to taste with salt and pepper. Put the mixture into the egg whites by using a teaspoon, top with some extra dill and cayenne pepper and serve immediately.




Adapted from Jamie Oliver.

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