Mayonnaise-Free Deviled Eggs w/ Salmon & Dill
Do you ever want deviled eggs without the guilt? Or are you like me where you're just not that big a fan of mayonnaise in general? These mayonnaise-free deviled eggs are absolutely delicious with Greek yogurt in its place. You can easily substitute back in the mayonnaise if that is your cup of tea. The ratios are the same. Although I am quite fond of the slight bitterness of the fermented Greek yogurt with the citrus in the lemon! And will probably always make deviled eggs this way in the future.
Equipment
- Large Pot w/ Lid
- Stovetop
Ingredients
Deviled Eggs
- 1/4 c. salmon baked
- 1 lemon sliced
- 6 eggs
- 1 tsp. white vinegar plus 2 extra splashes for cooking
- 1/4 c. Greek yogurt (or mayonnaise)
- 1 tsp. dijon mustard
- 2 tsp. dill minced, plus more for garnish
- dash salt
- dash pepper
Instructions
Bake Salmon
- Preheat oven to 450 degrees Fahrenheit.
- Place salmon skin-side down on a griddle. Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.
- Bake salmon for 12-15 minutes, or until the salmon begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Larger cuts of salmon may take upwards of 20 minutes. Smaller, individual portions may take less time. It's best to begin checking after 10 minutes of cooking and adjust the cooking time to the doneness of your filet.
Hard Boil Eggs
- Add cold eggs and a splash of vinegar to a large pot.
- Bring uncovered to a boil.
- Once the pot has come to a rolling boil, boil for 2 minutes.
- After 2 minutes, immediately remove the pot from heat and cover.
- Let sit covered for 12 minutes.
- Meanwhile, fill a large bowl 1/2 way full with ice, water, and another splash of vinegar.
- After 12 minutes, drain the water from the eggs and quickly place in the ice bath.I find that it helps to crack the eggs on the side of the dish as I place them in. This allows cold water and vinegar to permeate the layer between the shell and hopefully makes it easier to peel later! Although this isn't always the case and sometimes you do everything that you can and still just have to hope for the best!
Prepare Filling
- Cut the hard boiled eggs in half and scoop out yolks.If the yolks are slightly under- or over-cooked that's fine. As long as the egg whites are cooked through, the yolks are still edible.
- Mix the egg yolks, salmon, 1 teaspoon vinegar, Greek yogurt, dijon mustard, dill, salt, and pepper together.You want them all roughly mixed together, but not necessarily pulverized. Flaky bits of salmon are still fine. Just make sure that there aren't large pockets of Greek yogurt or something. It can help to mix all of the other ingredients first. Then, to lightly incorporate the salmon.
Construct Deviled Eggs
- Fill the eggs with a hefty dollop of the filling and garnish with any extra sprigs of dill.Since you're adding more ingredients to the egg yolks, you'll inevitably end up with more filling than you need to put back in the eggs. Don't fret! You've done this correctly. Feel free to overfill them or spread the extra on toast or use as a separate dip on the side.
- Serve immediately or refrigerate. Deviled eggs are great to make ahead of time. If you store them in an airtight container or wrap in plastic wrap, they can easily be made a day ahead of time.
Tips, Tricks, & Notes
- For more information on baking salmon, check out my article on The Fundamentals of Oven Baked Salmon or The Fundamentals of Barbecue Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.