Smoked Salmon Everything Bagel Deviled Eggs

Let’s talk lox. Let’s talk bagels and lox. On sunny Sunday mornings in the summer, Eric and I love to head to our favorite bagel joint, sit outside, and get a big ole everything bagel loaded with smoked salmon. The everything bagel/smoked salmon combo is EVERYTHING.

My new recipe for Smoked Salmon Everything Bagel Deviled Eggs has the flavors of the traditional bagels and lox in ONE beautiful big bite. This bite is creamy, tangy, smoky, salty and savory. You’ll dream of these eggs. You’ll want them for breakfast, lunch and dinner, and you’ll want to show them off to every friend and family member.

Best served with a tall glass of bubbly.

Makes: 9 stuffed deviled eggs

Prep time: 35 minutes

Cook time: 15 minutes

Total time: 50 minutes

The Ingredients

12 large eggs

2 tablespoons everything bagel seasoned smoked salmon (or regular smoked salmon)

1 tablespoon dijon mustard

1 tablespoon mayonnaise

1 tablespoon sour cream

1 small handful garlic scapes (or 1 small handful of chives), finely chopped

Everything bagel seasoning (if you are using regular smoked salmon!)

Note: If you want to make your own seasoning, mix together 1 tablespoon poppy seeds, 1 tablespoon sesame seeds, 1/2 tablespoon dried garlic, 1/2 tablespoon dried onion, and 1 teaspoon coarse salt)

 

 

The Steps

For hard-boiled eggs: Bring water in a pot to a steady boil. When water has reached a boil, turn water down to medium-low (a gentle boil).

Using a slotted spoon, slowly lower the eggs into the water. Immediately set a timer for 12 minutes. Put the pot lid on but monitor water to make sure it stays at a gentle boil.

Make a bath of ice water in a bowl. When your timer goes off, transfer eggs into the ice water bath using a slotted spoon. Let the eggs rest in the ice water bath for about 10-15 minutes, until cooled.

Tap eggs on kitchen counter to crack shells. Gently peel off shells, rinse under cool water, and slice eggs in half.

For deviled eggs: Use a teaspoon to scoop out yolks into the bowl of a mixer (recommended) or a regular bowl if you are using just a spoon, being careful to not damage egg whites. Place egg whites on a plate.

In the bowl with the yolks, add mustard, mayo, and sour cream. Using the whisk attachment, blend on medium speed for a minute. Stop the mixer and scrape down the sides of the bowl. Blend again on medium speed for another minute.

Use a piping bag or a quart-sized Ziploc bag to pipe yolk into whites. To use a Ziploc bag, scoop filling into bag and push filling to one corner of the bag. Make sure the excess air is let out of the bag before sealing it shut. Use scissors to snip about a ¼ inch off the tip of the bag.

Twist the bag and push yolk mixture out in a spiral motion into the egg white cups, as filled as you want them!

Place smoked salmon on a cutting board, and use a sharp knife to make thin strips of smoked salmon that are about 1-inch-long. Roll smoked salmon strips into spirals and place one on each deviled egg. Use your fingers to lightly push each smoked salmon spiral into yolk mixture so that the smoked salmon stays in place.

Sprinkle everything bagel seasoning and chive or garlic scapes on each deviled egg.

Serve immediately or store in the fridge for up to 3 days. Remove deviled eggs from fridge about 20 minutes before serving.

The Steps with Pictures

For hard-boiled eggs: Bring water in a pot to a steady boil. When water has reached a boil, turn water down to medium-low (a gentle boil).

Using a slotted spoon, slowly lower the eggs into the water. Immediately set a timer for 12 minutes. Put the pot lid on but monitor water to make sure it stays at a gentle boil.

Make a bath of ice water in a bowl. When your timer goes off, transfer eggs into the ice water bath using a slotted spoon. Let the eggs rest in the ice water bath for about 10-15 minutes, until cooled.

Tap eggs on kitchen counter to crack shells. Gently peel off shells, rinse under cool water, and slice eggs in half.

For deviled eggs: Use a teaspoon to scoop out yolks into the bowl of a mixer (recommended) or a regular bowl if you are using just a spoon, being careful to not damage egg whites. Place egg whites on a plate.

In the bowl with the yolks, add mustard, mayo, and sour cream. Using the whisk attachment, blend on medium speed for a minute. Stop the mixer and scrape down the sides of the bowl. Blend again on medium speed for another minute.

Use a piping bag or a quart-sized Ziploc bag to pipe yolk into whites. To use a Ziploc bag, scoop filling into bag and push filling to one corner of the bag. Make sure the excess air is let out of the bag before sealing it shut. Use scissors to snip about a ¼ inch off the tip of the bag.

Twist the bag and push yolk mixture out in a spiral motion into the egg white cups, as filled as you want them!

Place smoked salmon on a cutting board, and use a sharp knife to make thin strips of smoked salmon that are about 1-inch-long. Roll smoked salmon strips into spirals and place one on each deviled egg. Use your fingers to lightly push each smoked salmon spiral into yolk mixture so that the smoked salmon stays in place.

Sprinkle everything bagel seasoning and chive or garlic scapes on each deviled egg.

Serve immediately or store in the fridge for up to 3 days. Remove deviled eggs from fridge about 20 minutes before serving.

 

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