"Let’s talk lox. Let’s talk bagels and lox. On sunny Sunday mornings in the summer, Eric and I love to head to our favorite bagel joint, sit outside, and get a big ole everything bagel loaded with smoked salmon. The everything bagel/smoked salmon combo is EVERYTHING.
My new recipe for Smoked Salmon Everything Bagel Deviled Eggs has the flavors of the traditional bagels and lox in ONE beautiful big bite. This bite is creamy, tangy, smoky, salty and savory. You’ll dream of these eggs. You’ll want them for breakfast, lunch and dinner, and you’ll want to show them off to every friend and family member."
Smoked Salmon Everything Bagel Deviled Eggs
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Prep time 20mins
Cook time 12mins
Serves or Makes: 12
Recipe Card
ingredients
- 12 large eggs
- 4 ounces everything bagel smoked salmon (or regular)
- 1 tablespoon dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 small Handful of garlic scapes or chives
- everything bagel seasoning (if not on your smoked salmon)
Method
Step 1
Note: If you want to make your own seasoning, mix together 2 tablespoons poppy seeds, 2 tablespoons sesame seeds, 1 tablespoon dried garlic, 1 tablespoon dried onion, and 2 teaspoons coarse salt)
Step 2
For hard-boiled eggs: Bring water in a pot to a steady boil. When water has reached a boil, turn water down to medium-low (a simmer). Using a slotted spoon, gently lower the eggs, one-by-one, into the water. Put the pot top on. Immediately set a timer for 12 minutes for hard boiled eggs OR 10 minutes for soft-boiled eggs. Make a bath of ice water in a bowl. When your timer goes off, quickly transfer eggs into the ice water bath using a slotted spoon. Let the eggs rest in the ice water bath for about 10-15 minutes, until cooled. Tap eggs on kitchen counter to crack shells. Gently peel off shells, and slice eggs in half.
Step 3
For deviled eggs: Use a spoon to scoop out yolks into the bowl of a mixer (or a regular bowl if using a hand mixer), being careful to not damage egg whites. Place egg whites on a plate. In the bowl of the mixer with the yolks, add mustard, mayo, and sour cream. Using the whisk attachment, blend on medium speed for a minute. Stop the mixer and scrape down the sides of the bowl. Blend again on medium speed for another minute. Use a piping bag or a quart or gallon Ziploc bag to pipe yolk into whites. To use a Ziploc bag, scoop filling into bag and push filling to one corner of the bag. Make sure the excess air is let out of the bag before sealing it shut. Use scissors to snip about a ¼ inch of the corner of the bag (the corner with the yolk). Twist the bag and push yolk mixture out in a spiral motion into the egg white cups. Fill egg white cups about ¾ of the way. If there is extra yolk mixture after all dozen egg whites are filled, go back and refill cups until all yolk mixture is used. Place smoked salmon on a cutting board and use a sharp knife to make thin strips of smoked salmon that are about 1-inch-long and ½ inch thick. Roll smoked salmon strips into spirals and place one on each deviled egg. Use your fingers to
Step 4
If you aren’t using everything bagel seasoned smoked salmon, sprinkle everything bagel seasoning on each deviled egg. Use scissors to snip small pieces of garlic scape or chive on each deviled egg. Serve immediately or keep in fridge for up to 3 days. Remove deviled eggs from fridge about 20 minutes before serving.