Smoked Salmon-Stuffed Deviled Eggs with Tomatoes

Ingredients 0/13

Step 1

Place the eggs in a single layer in a saucepan and cover them with about an inch of water. Bring the water to a boil over high heat, then take the pan off the heat and let the eggs sit in the hot water for about 15 minutes. Once the time’s up, drain the water and run the eggs under cold water to cool them down. When they’re cool enough to handle, peel the shells off.

Step 2

Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl. Use a fork to mash the yolks until they’re crumbly. Meanwhile, place the tomatoes cut side down on a paper towel to let any excess moisture drain off.

Step 3

In another bowl, soften the cream cheese with a spoon until it’s smooth and easy to mix. Add the mashed yolks, smoked salmon, mayo, brown mustard, sour cream, lemon juice, pickle relish, lemon zest, and a teaspoon of smoked paprika. Stir everything together until it’s well combined and season with salt and pepper to taste.

Step 4

Spoon the salmon mixture back into the hollowed egg whites and also fill the tomato halves with some of the mixture. Sprinkle a little extra smoked paprika on top for a pop of color. Arrange everything nicely on a platter and pop it in the fridge for at least an hour before serving so the flavors can come together.