Salmon Deviled Eggs

6th October 2016
Prep time
Cook Time


Take this list with you to any of our 8 supermarkets:
  • 2 x 6 Packs
    Carrefour Fresh Eggs XL
  • 180 Grams
    Smoked Salmon, sliced
  • ⅓ Cups
  • 3 Tablespoons
    Sour Cream
  • Fresh Dill
  • Salt and Fresh Pepper


  1. In a medium saucepan, put eggs and cover with cold water by 1 inch, and bring to a boil over medium-high heat for about 2 minutes. Cover, remove from heat, and let them stand for a while, before transferring to a bowl filled with ice-water.

  2. Peel eggs and halve lengthwise. Carefully remove the yolks and, using the back of a spoon, push yolks through a sieve into a medium bowl.

  3. In a food processor, process most of the smoked salmon and the mayonnaise until smooth, then add to yolks, stirring in sour cream and dill. Season with salt and pepper.

  4. Transfer the yolk mixture into a pastry bag to pipe the mixture into egg whites. Garnish with the remaining salmon and fresh dill.