Devilled Eggs

Deviled Eggs With Smoked Salmon & Rocket

There are so many wonderful things you can do with eggs, but of all the recipes, deviled eggs are one of the all-time classics. The richness of the creamy yolks with the peppery rocket and smoked salmon make this dish an absolute winner.

This is the latest in our series of recipes that have just 7 ingredients and are ready in 30 minutes or less.

This dish is perfect for either a weekend brunch or an outdoor salad in the warmer months. A plate that is as colourful, as it is tasty.

Deviled Eggs: Ingredients

  • Smoked salmon
  • Eggs
  • Sour cream
  • Red onion
  • Rocket
  • Lemon
  • Paprika

Place the eggs into boiling water. They will take exactly 6 minutes and 30 seconds to get the perfect texture on the yolks. As soon as they are cooked, run them under cold water to cool them down so that they don’t overcook.

Slice the red onions as thin as you can, and mix them in a large salad bowl with the rocket and a squeeze of the lemon.

Peel the eggs carefully to ensure they are still fully intact. The shells should come off easily.

Cut the eggs in half. The yolks should be firm but every so slightly soft.

Devilled Eggs brunch recipe

Scoop the yolks out into a bowl…

Mix the yolks with the sour cream and the paprika. You can also season with a little salt and pepper to taste.

When the mixture is smooth, carefully pop it back into the centre of the eggs using a spoon.

Devilled Eggs brunch

Drizzle the salad with a little olive oil at the last minute, and layer it onto the plate.

Devilled Eggs smoked salmon

Slice the smoked salmon into thin slices and place on top of the salad.

Devilled Eggs Serve the eggs with the salad. Three egg halves per portion is the perfect amount.

A perfectly simple-yet-tasty salad to wow your friends or family with.

Devilled Eggs


If you like this recipe check out out other foodie content over on the Big 7 Travel Instagram account.

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Niall Harbison
Niall Harbison

Niall is an international entrepreneur who has worked within the tourism and hospitality industries for more than 20 years. He started his career in the kitchen, with a 10-year stint as a private yacht chef cooking for billionaires, including a position as Microsoft's co-founder Paul Allen's personal chef. Niall then moved into the digital media world to become a founder of several lifestyle publications. He continues to write about his core passion: food.

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