Smoked Salmon Deviled Eggs (plus Egg Salad Sandwich Filling)

This smoked salmon deviled egg recipe brings bold Alaska flavor to your appetizer tray — and doubles as a delicious egg salad sandwich filling for a quick coastal lunch!"
Recipe provided by: Manell Prevot
A plate of deviled eggs filled with a creamy mixture of smoked salmon, mayonnaise, pickles, and green onions, and garnished with herbs.

Ingredient 
  • Hard boil 6 eggs (allow to cool then peel and set aside)
  • 2 green onions, sliced
  • 1/2 cup mayonnaise
  • 3-4 oz of flaked smoked salmon
  • 3 Tbs dill pickles-diced
  • 1/2 tsp Dijon mustard 
  • 1/8 tsp of horseradish
  • 1/8 tsp salt
Instructions
  1. Carefully slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Set the empty egg whites aside on a plate.
  2. Use a fork to mash the yolks until smooth. Add the green onions, mayonnaise, smoked salmon, dill pickles, Dijon mustard, horseradish, and salt. Mix thoroughly with the fork, making sure the yolks are fully incorporated into the mixture.
  3. Generously spoon the filling back into the egg white halves — don’t hold back! You’ll have plenty of extra filling.
Bonus Idea:
Chop the egg whites and stir them into the yolk mixture. Spread it on your favorite bread with crisp lettuce and sliced tomato for a bold, smoky twist on a classic egg salad sandwich.

A sandwich featuring smoked salmon egg salad layered over lettuce, served on rustic bread with a side of spring greens and a pickle spear, photographed on a wooden picnic table.
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