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Salmon Dill Eggs

  • Yield: 2 dozen


  • 1 dozen hard-boiled large eggs, peeled
  • 1/4 cup Mayonnaise
  • 1/4 cup sour cream
  • 2 ounces smoked salmon, finely chopped
  • 2 teaspoons chopped fresh dill, plus more for garnish
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt


  • Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper, and salt. Stir to blend. Spoon the mixture into the egg whites. Cover and chill for at least 1 hour before serving. Sprinkle with chopped dill before serving.