🎄🍳 Salmon Mousse Devilled Eggs for Christmas 🎄🐟

A chic and festive appetiser featuring creamy salmon mousse piped into devilled eggs, perfect for holiday gatherings.

Ingredients

• 6 large eggs
• 100 g smoked salmon
• 100 g cream cheese, softened
• 1 tbsp crème fraîche or sour cream
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper (to taste)
• Fresh dill sprigs (for garnish)
• Lemon zest (optional, for garnish)
• Paprika or finely chopped chives (for sprinkling)

Directions

Prepare the Eggs

1. Place eggs in a saucepan, cover with cold water, and bring to a boil.
2. Reduce heat and simmer for 9–10 minutes.
3. Cool eggs in an ice bath, then peel.

Halve the Eggs

1. Slice eggs lengthwise and remove yolks into a mixing bowl.
2. Set whites aside on a serving platter.

Make the Salmon Mousse

1. Blend smoked salmon, cream cheese, crème fraîche, lemon juice, and Dijon mustard until smooth.
2. Add egg yolks and process until creamy. Season with salt and pepper.

Pipe the Filling

1. Transfer mousse into a piping bag with a star tip (or resealable bag with corner snipped).
2. Pipe generously into hollowed egg whites.

Garnish

1. Top each egg with dill and sprinkle with paprika, lemon zest, or chives.

Chill and Serve

1. Refrigerate for at least 30 minutes before serving.
2. Serve as an elegant Christmas appetiser.

Chef’s Tips

• Substitute smoked trout or canned salmon if desired.
• Add horseradish or capers for extra flavour.

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6 (2 halves per serving)

✨ A festive twist on classic devilled eggs, bringing elegance and flavour to your Christmas table!