Smoked Salmon Deviled Eggs
Ingredients
- 6 eggs
- 4 tbsp Lemon Dill Aioli
- 3 ounces smoked salmon, minced into small pieces
Instructions
- Follow our Lemon Dill Aioli recipe HERE to prepare the aioli for the deviled eggs.
- Place eggs in a pot with water to cover. Bring to a boil. Cover the pot and turn off the heat. Leave eggs undisturbed in the covered pot for 10 to 12 minutes. Drain and rinse the eggs under cool water.
- Peel eggs, and cut each egg in half. Remove the yolk.
- Combine the egg yolks, Lemon Dill Aioli and smoked salmon until creamy.
- Place a heaping scoop of this mixture into each egg white or place the mixture into a cake decorating bag or zip-top bag with a hole cut into one corner to decoratively pipe the mixture into the egg whites. Garnish with a sprig of fresh dill.