If you love breakfast and brunch time, then these deviled eggs are for you! Creamy egg yolks topped with smoked salmon, capers and everything bagel seasoning. They’re also the perfect appetizer for the holidays!
Lately in my house there has been a dramatic switch from oatmeal for breakfast to bagels with cream cheese and salmon. Quite the change but still delicious along with a daily scrambled egg. I think the idea came from a vacation we took where my son had a salmon bagel with cream cheese and loved it!
So why turn the classic bagel into these easy deviled eggs? Because the bagel doesn’t have the creamy filling that you can only find in deviled eggs. And especially in these eggs, which are filled with soft yolks, crème fraîche, chives, and mayonnaise! Deviled eggs are much lower in carbohydrates than a bagel, which is helpful if you’re watching carbs or doing keto. I topped my deviled eggs with capers, smoked salmon, chives and a sprinkle of everything bagel seasoning to remind me of the bagel flavors.
Making Easy Deviled Eggs
Because eggs are almost 100% of this recipe, it makes sense to use the best. Pete and Gerry’s Organic Eggs are free range, meaning that the hens are allowed to roam free and do exactly what they were born to do: produce amazing eggs with golden yolks! Pete and Gerry’s partners with small family farms that are Certified Humane and follow the highest standards of animal treatment. Once you taste these smoked salmon deviled eggs, you’ll realize how important it is to use quality eggs.
The recipe is simple and can be made ahead of time; just leave the filling of the eggs to the last minute. All that requires is mixing the yolks, crème fraîche, chives and mayonnaise together until it becomes a creamy consistency. Usually I’d use sour cream, but the crème fraîche is very creamy and really takes these eggs to a new level!
FAQ’s about this recipe
I recommend boiling for eight minutes and then running them under cold water to stop the cooking process. Once they are cool enough to handle, you can begin to peel them.
After peeling the eggs, keep them in a sealed container or zip lock bag in the refrigerator and eat within 4 days. I love just grabbing them and dusting with some salt and pepper and eating them like that! They make great protein snacks anytime through the day.
Tips For Making The Best Deviled Eggs
- Use Pete and Gerry’s Organic Eggs!
- Remember, one egg will make two deviled eggs
- Use a piping bag to fill the yolk mixture back into the egg whites
- Serve them at room temperature
- Peel the eggs as soon as they are cold enough to handle
- You can also use the deviled egg filling to make an amazing egg sandwich!
more great appetizer ideas
Easy Deviled Eggs with Smoked Salmon
- 10 Pete and Gerry's Organc Eggs
- ½ cup cup crème fraîche
- 2 tbsp mayonnaise
- 2 tbsp chopped chives plus extra for garnishing
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 oz smoked salmon
- 2 tbsp everything bagel seasoning
- Bring a pot of water to a rolling boil
- Using a spoon gently lower each egg into the water and set a timer for 8 minutes
- Make sure the heat is on high to return the water to a boil.
- After 8 minutes, place the pot under running cold water until the hot water is removed and the eggs are sitting in cold water
- Once the eggs are cool, carefully peel them
- Slice each egg in half lengthwise and using a small spoon, scoop the yolks out into a bowl.
- Add the crème fraîche, mayonnaise, chopped chives, salt and pepper to the yolks and mash with a fork until creamy and smooth
- Transfer teh yolk mixture to. piping bag and pipe some of the filling into the holes in the egg white halves.
- Top with some capers, smoked salmon and bagel seasoning
- Garnish with more chopped chives