Smoked Salmon Deviled Eggs
Prep time
Total time
Serves: 12
  • 12 eggs, hard-boiled, peeled, and halved vertically
  • 1 cup mayo (paleo or homemade)
  • 1 teaspoon yellow mustard
  • 1 teaspoon fine grain sea salt
  • ¼ cup smoked salmon, cut into triangles (for ears)
  • 4 tablespoons fresh chives, cut into ½ inch long pieces (or whiskers)
  • 24 whole peppercorns (for eyes)
  • 12 capers (for nose)
  1. In a food processor, puree the egg yolks until crumbled. Add the mayo and mustard, puree until smooth. Add a teaspoon of salt. Add more seasoning to taste.
  2. Using a piping bag or spoon, gently pipe mixture into each egg white. Garnish each egg with 2 triangles of smoked salmon at the top of the egg for ears, 6 pieces of chives for the whiskers, 2 whole peppercorns for the eyes and 1 caper for the nose.
  3. Cover and refrigerate for up to 2 days.
Recipe by Maria Mind Body Health at