Lox Breakfast Deviled Eggs
Lox breakfast deviled eggs add a touch of elegance to any brunch spread, combining rich, savory flavors with a classic favorite. They’re also a delightful way to elevate a simple weekday breakfast with something special.
Ingredients
- 6 eggs
- 1/4 cup plain yogurt any kind
- 1 Tbsp dijon mustard
- 1 Tbsp finely diced pickles or dill relish
- 1/2 tsp salt
- 1/8 tsp black pepper
Add-Ons
- 1 slice smoked salmon broken into small pieces
- 1 Tbsp capers
- 1/4 shallot finely diced
- sprinkling of dried or fresh dill
- Sriracha optional
- Everything But The Bagel Seasoning optional
Instructions
- Boiling The Eggs: Place 6 eggs carefully in the bottom of a large saucepan. Pour cold water over the eggs, submerging them with an additional 1-2 inches of water covering them. Bring to a full boil, uncovered. Once you're at a full boil, remove from the heat, and place a lid on. Set a timer for 9 minutes. When the timer goes off, immediately put the eggs in an ice water bath to cool.
- Peeling The Eggs: Once the eggs are completely cooled, crack the top and bottom of each egg on the counter. Then, place one egg at a time into a small cup. Place your hand over the top and gently shake the cup. Lastly, peel the shell off from the egg under cold water. This helps release the egg from the shell, and it will peel off easily. Repeat until all eggs are peeled.
- Cut each egg in half, lengthwise, and scoop out the yolk into a small dish.
- Add the yogurt, dijon mustard, pickles, salt, and pepper with the egg yolks. Stir to combine, making sure all the yolks are smooth and creamy.
- Place the egg whites on an egg platter or plate, and scoop 1-2 tsp of the filling into each cup.
- Top each deviled egg with a piece of smoked salmon, 1 caper, and a sprinkling of shallots and dill.
- Serve immediately. If preparing a day in advance, make the deviled eggs, but wait to top them with toppings the day of for a fresh presentation.