Yield
Serves 8 (serving size: 2 egg halves)
Photo: Hector Sanchez Styling: Caroline Cunningham

How to Make It

Arrange eggs in a saucepan; cover with water. Bring to a boil. Cover; remove from heat. Let stand 10 minutes; drain. Cool eggs in a bowl of cold water; drain and peel. Halve eggs lengthwise; scoop yolks into a bowl. Add mayonnaise, dill, lemon juice, Dijon mustard, salmon, and softened cream cheese; stir until well combined. Spoon yolk mixture evenly into centers of whites. Sprinkle eggs evenly with chives and pepper.

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