If you’re anything like me, you believe a good deviled egg can instantly upgrade any gathering. But leave it to Ina Garten, the queen of entertaining, to take this classic to another level, with smoked salmon, no less. These aren’t your grandma’s picnic eggs. They’re rich, velvety, bursting with flavor and classy enough for the Hamptons. This recipe plus many awesome recipes can be found in Ina’s cookbook “Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips“.

Why I’m Obsessed

Ina’s recipe pairs creamy yolks with silky smoked salmon, a whisper of Dijon, and just enough tang from sour cream. It’s a flavor bomb that’s surprisingly simple to whip up, but tastes like you picked it up from a fancy catering tray.

These deviled eggs are:

Perfect for brunches, showers, or Easter spreads
Packed with protein and omega-3s (thank you, salmon)
A low-carb, high-flavor appetizer that always disappears first
*Pro tip: Chill them before serving to really let the flavors meld. They’re somehow even better cold.

Serve These With…

Mini bagels or cucumber slices for a smoked salmon brunch board moment
A crisp glass of white wine (Ina would totally approve)
A spring salad or side of roasted asparagus for a dreamy seasonal platter

Gina

Ingredients

8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives plus extra for garnish
4 ounces good smoked salmon minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Instructions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks then place in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. Fill the egg whites with the egg yolk mixture and cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some chives and serve.