Œufs mimosa au saumon fumé et à l’aneth

These smoked salmon deviled eggs are an elegant and flavorful twist on a classic appetizer. The richness of the hard-boiled egg yolks is blended with creamy mayonnaise, brightened with a touch of lemon, and enhanced by finely chopped smoked salmon and fresh dill. Simple to prepare yet visually refined, they are ideal for festive starters, buffets, or aperitifs, offering a balance of creaminess, freshness, and subtle smokiness in every bite.

Serves: 4 people (8 egg halves)

Ingredients

• 4 large eggs (organic or free-range preferred)
• 100 g smoked salmon (reserve a small slice for decoration)
• 3 tablespoons mayonnaise (homemade if possible)
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped fresh dill (plus a few sprigs for decoration)
• Freshly ground pepper (avoid salt, as the salmon is already salty)
• Pink peppercorns or salmon roe (optional, for garnish)

Instructions

1. Cook the eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then let them cook for 9 to 10 minutes to obtain fully set hard-boiled eggs. As soon as the cooking time is up, transfer the eggs to a bowl of ice-cold water. This sudden cooling stops the cooking process, helps keep the yolks tender, and makes peeling easier.
2. Prepare the filling. Peel the cooled eggs carefully, then cut them in half lengthwise to keep the whites neat and intact. Gently remove the cooked yolks and place them in a bowl. Finely chop the smoked salmon with a knife, or pulse it very briefly in a food processor if you prefer a smoother texture. Crush the egg yolks with a fork until crumbly, then add the mayonnaise, lemon juice, chopped salmon, and chopped dill. Mix thoroughly until the filling becomes smooth and cohesive. Adjust the texture with a little more mayonnaise if needed, and season with freshly ground pepper.