@therecipecollector: Gathering with family for a festive spring brunch always calls for a classic appetizer that disappears from the platter first! These elegant stuffed eggs, infused with savory seafood, have always been a favorite of mine for their delightful presentation and rich flavor. Recreating these gourmet deviled eggs in your own kitchen guarantees a stunning, bite-sized starter that will captivate your guests. Sink your teeth into tender, perfectly boiled egg whites cradling a rich, velvety filling blended with smoked salmon or tuna, tangy mustard, and creamy mayonnaise, dusted with smoky paprika. Every single bite delivers a mouthwatering explosion of savory seafood, creamy richness, and fresh dill that melts blissfully on your tongue. It’s the ultimate crowd-pleasing appetizer that brings sheer culinary elegance straight to your table. GET YOUR COOK ON with NancyG! Recipe Basics: Yield: Serves 4 to 6 people (makes 8 stuffed egg halves from 4 eggs, or scale up as needed). Ingredients & Instructions: Ingredient List: 6 large eggs 1/4 cup smoked salmon or flaked tuna in water 3 tablespoons mayonnaise or Greek yogurt 1 teaspoon Dijon mustard 1 tablespoon fresh chopped chives or dill Salt and black pepper to taste Paprika or fresh lemon zest for dusting and decoration Detailed Instructions: Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Transfer the eggs immediately to a bowl of ice water to cool completely, then peel. Prepare the Yolks: Slice each hard-boiled egg in half lengthwise. Carefully scoop out the cooked yolks and place them into a mixing bowl; set the egg white halves aside on a serving platter. Blend the Filling: Mash the yolks thoroughly with a fork. Mix in the mayonnaise or Greek yogurt, mustard, finely chopped smoked salmon or tuna, and fresh herbs until smooth and creamy. Season with salt and black pepper to taste. Fill and Garnish: Spoon or pipe the savory filling back into the cavities of the egg white halves. Dust lightly with paprika or fresh lemon zest and garnish with an extra sprig of fresh dill. Serve: Chill in the refrigerator for 20 minutes before serving for the best flavor. Chef’s Notes by NancyG: Piping Tip: Use a star piping tip when filling the egg whites to give your deviled eggs an elegant, bakery-style finish. Yogurt Swap: Substitute Greek yogurt entirely for the mayonnaise if you prefer a tangier, lighter protein boost in your filling. Serving Suggestion: Serve these chilled on a bed of crisp spring greens for a beautiful party presentation. Nutritional Facts (Estimated per serving, based on 6 servings): Calories: 170 Fat: 12g Protein: 10g Carbs: 2g Written by NancyG The Recipe Collector #TheRecipeCollector #NancyGCookOn #DeviledEggs #SpringBrunch #AppetizerRecipe

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Saturday 26 September 2026 20:40:27 GMT