Devilled Eggs with Smoked Salmon and Caviar Recipe
Our devilled eggs with smoked salmon and caviar recipe makes the ultimate elegant cocktail party canapés or a luxurious treat to savour with sparkling wine. Traditionally served as part of a festive Russian zakuski spread, you could save these retro hors d'oeuvres for special occasions but why not indulge yourself from time to time?
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Canapés, Finger Food, Hors d'oeuvres, Zakuski
Cuisine: Russian
Servings: 19
Calories: 35kcal
- 4 hard-boiled eggs peeled and halved
- 2 tbsp mayonnaise creamy
- 2 tbsp sour cream
- ½ tsp salt
- ½ tsp white pepper
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 tsp fresh dill finely chopped
- 40 g smoked salmon
- 40 g red and/or black caviar
- 8 sprigs of dill
Boil eggs until the yolks are firm (see our guide), then chill in the fridge. Once eggs are cold, carefully peel them, then slice in half, cutting lengthwise. Clean your knife between eggs for smooth slices.
Use a teaspoon to carefully remove the yolks, transferring them to a mixing bowl.
To the mixing bowl, add the mayonnaise, sour cream, seasoning, spices, and finely chopped dill, and use a fork to mash everything together, then stir vigorously to well-combine.
Taste, and adjust the seasoning as you like.
Spoon the creamy egg mixture back into each egg white; use a piping bag if you wish.
Tear the smoked salmon into eight narrow strips, roll each up, and place them on the creamy egg mixture; add a teaspoon of caviar to each egg, and garnish with a sprig of dill.
Serve with Champagne or shots of chilled vodka as my family did.
Calories: 35kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 103mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg