Smoked Salmon Deviled Eggs

(makes 12 deviled eggs)


  • 6 large eggs

  • 3 Tablespoons cream cheese

  • 3 Tablespoons mayonnaise

  • ½ teaspoon Dijon mustard

  • zest of one lemon

  • 1 teaspoon lemon juice

  • pinch of dried dill

  • ¼ teaspoon salt

  • 4 ounces good quality smoked salmon, half finely chopped, half sliced into strips (you’ll need 12 strips)

  • 1 Tablespoon freshly chopped parsley

  • 1 Tablespoon freshly chopped chives

  • 1/4 teaspoon freshly ground black pepper


  1. Place the eggs in a pan of cold water. Bring to the boil and simmer for 10 minutes.

  2. Remove from the heat, drain off the hot water, and fill the pan up again with cold water and a cup of ice (this cools the eggs down quickly and aids in removing the egg shell).

  3. Tap the eggs, roll to break the shell, and peel off. Slice each egg in half.-Remove the egg yolks with a teaspoon and place in a bowl.

  4. To the egg yolks, add the cream cheese, mayon