Smoked Salmon Deviled Eggs Everything

# What You'll Need:

01 - 6 large eggs

02 - 3 tablespoons mayonnaise

03 - 2 teaspoons Dijon mustard

04 - 2 ounces smoked salmon, finely chopped

05 - 1 tablespoon fresh chives, finely chopped

06 - 1 teaspoon lemon juice

07 - Salt, to taste

08 - Black pepper, to taste

09 - 1 tablespoon everything bagel seasoning

10 - 1 tablespoon smoked salmon, shredded (optional)

11 - 1 tablespoon fresh dill, chopped (optional)

01 - Arrange eggs in a saucepan and cover fully with cold water. Bring water to a gentle boil, then reduce heat and simmer for 9 to 10 minutes.

02 - Transfer eggs to an ice bath and allow them to cool for 5 minutes. Carefully peel each egg.

03 - Halve eggs lengthwise with a sharp knife. Gently remove yolks and place them in a mixing bowl.

04 - Mash yolks together with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until a smooth mixture is achieved.

05 - Add finely chopped smoked salmon and chives to the yolk mixture. Stir until fully blended.

06 - Pipe or spoon the prepared filling into the egg white halves, ensuring an even distribution.

07 - Sprinkle the surface of each filled egg with everything bagel seasoning. Garnish with extra smoked salmon and dill if preferred.

08 - Serve deviled eggs chilled for optimum freshness and flavor.

01 -

These deviled eggs are your brunch shortcut to effortless elegance—the smoked salmon gives just enough luxury for zero fuss.
Everything seasoning adds a crunch and pop that turns a classic into a crave-worthy bite you'll want at every celebration.

02 -

Peeling eggs while they're just cooled (not fully cold) is the trick to avoid ragged whites—a hard lesson from my early attempts.
Add smoked salmon after tasting the filling; too much can overpower the lemon and chive balance.

03 -

If your eggs don't peel cleanly, roll them gently on the counter to loosen shells before starting.
A touch of extra lemon juice at the end lifts the whole filling—don't skip it.