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EGGS: Smoked Salmon Deviled Eggs

Side Dishes


  • 6 large eggs
  • 2 tablespoons Wild Fernleaf Dill Olive Oil
  • 1 ounce goat cheese
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • sea salt
  • freshly ground pepper
  • 2 ounces smoked salmon
  • Garnish: fresh or dried dill


  1. Place eggs in a medium saucepan and cover with cold water.  Cover and bring to a rolling boil.  Reduce heat to a moderate boil, partially cover and cook for 5 minutes.  Remove pot from the stove and drain the water.  Immediately fill with cold water and a handful of ice until the water remains cool.
  2. Peel eggs and cut in half lenghwise.  Carefully remove yolks and place in a bowl.  Add dill olive oil, goat cheese, yogurt, mustard, and salt and pepper.  Mash with fork or beat with a handmixer until thoroughly combined and slightly fluffy.
  3. Spoon yolk mixture into egg whites.  Top with small piece of smoked salmon and sprinkle lightly with dill.  Cover and store in the refrigerator until ready to serve.