By Bring Salmon Mousse Devilled Eggs for Christmas to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Salmon Mousse Devilled Eggs for Christmas captures the essence of desserts|puddings & mousses while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Salmon Mousse Devilled Eggs for Christmas becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
6 large eggs
100g smoked salmon
100g cream cheese, softened
1 tablespoon crème fraîche or sour cream
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and freshly ground black pepper (to taste)
Fresh dill sprigs (for garnish)
Lemon zest (optional, for garnish)
Paprika or finely chopped chives (for sprinkling)
PREPARATION STEPS
Prepare the Eggs:
Place the eggs in a saucepan and cover them with cold water
Bring to a boil, then reduce the heat and simmer for 9–10 minutes
Remove the eggs, cool them in an ice bath, and peel the shells.
Halve the Eggs:
Slice the eggs lengthwise and gently remove the yolks, placing them in a mixing bowl. Set the whites aside on a serving platter.
Make the Salmon Mousse:
In a food processor, blend the smoked salmon, cream cheese, crème fraîche, lemon juice, and Dijon mustard until smooth
Add the egg yolks and process until the mixture is creamy
Season with salt and pepper to taste.
Pipe the Filling:
Transfer the salmon mousse into a piping bag fitted with a star tip or a resealable plastic bag with a corner snipped off. Pipe the mousse generously into the hollowed egg whites.
Garnish:
Top each egg with a sprig of fresh dill and a sprinkle of paprika, lemon zest, or finely chopped chives for added flavour and festive presentation.
Chill and Serve:
Refrigerate the devilled eggs for at least 30 minutes before serving to allow the flavours to meld. Serve as a chic and elegant appetiser for your Christmas feast.
Chef’s Tips:
You can substitute smoked trout or canned salmon for the smoked salmon.
Add a touch of horseradish or capers to the mousse for a bold flavour boost.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Servings: 6 (2 halves per serving)
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
