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Smoked Salmon and Cream Cheese Stuffed Eggs

A refined twist on a classic, these smoked salmon and cream cheese stuffed eggs are as easy as they are elegant! Perfect for impressing guests with a quick and delicious appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Starter
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs preferably organic
  • 100 g smoked salmon high quality
  • 100 g cream cheese e.g., Philadelphia, or other creamy cheese
  • 1 tbsp heavy cream
  • 1 tbsp fresh dill chopped (or 1 tsp frozen dill)
  • freshly ground black pepper to taste
  • fresh dill sprigs for garnish (optional)

Equipment

  • Saucepan
  • Bowl
  • Fork or Immersion Blender
  • Small Spoon or Piping Bag

Method
 

  1. Step 1: Boil eggs for 10 minutes, then immediately transfer to ice water. Peel and halve lengthwise, carefully removing yolks.
  2. Step 2: In a bowl, combine yolks, finely chopped salmon, cream cheese, heavy cream, and dill. Season with pepper. Mash with a fork or immersion blender until smooth.
  3. Step 3: Fill each egg white half with the salmon mixture, using a spoon or piping bag.
  4. Step 4: Garnish with dill (optional). Refrigerate for at least 30 minutes before serving.

Notes

Feel free to customize! Add capers for a tangy twist, or substitute tuna for the salmon. For a vegetarian version, use mashed avocado instead of salmon.