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Perfect Pinwheel Deviled Eggs Recipe with Bacon Herb and Smoked Salmon

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A creative twist on classic deviled eggs featuring a creamy filling wrapped in smoked salmon and crispy bacon, formed into elegant pinwheels. Perfect for entertaining and quick to prepare.

Ingredients

Scale
  • 12 large eggs (organic or free-range recommended)
  • 4 ounces softened cream cheese
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and freshly ground black pepper to taste
  • Thinly sliced smoked salmon (wild-caught preferred)
  • Bacon strips, crispy and finely chopped (Applewood smoked recommended)
  • Fresh herbs (parsley, dill, and chives, finely chopped)
  • 1 teaspoon lemon zest
  • Smoked paprika (optional, for garnish)

Instructions

  1. Place 12 large eggs in a single layer in a saucepan and cover with cold water about 1 inch above the eggs. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
  2. Transfer eggs immediately to a bowl of ice water to cool for 10 minutes to prevent green rings and ease peeling.
  3. Gently tap each egg to crack the shell, then peel under running water. Slice eggs lengthwise into halves and carefully remove yolks into a mixing bowl. Set whites aside.
  4. Mash egg yolks with softened cream cheese, mayonnaise, Dijon mustard, white vinegar, lemon zest, salt, and pepper until smooth. Adjust seasoning to taste.
  5. Fold in half of the chopped herbs and 3/4 of the crispy bacon into the yolk mixture, reserving the rest for garnish.
  6. Lay a sheet of plastic wrap on the counter. Overlap smoked salmon slices to form a 10×12 inch rectangle.
  7. Spread the yolk filling evenly over the salmon, then sprinkle remaining herbs and bacon on top.
  8. Using the plastic wrap, roll the salmon and filling into a tight log, twisting ends to seal. Chill in the refrigerator for at least 30 minutes.
  9. Unwrap the roll and slice into 1/2-inch thick pinwheels. Press each slice gently into the egg white halves.
  10. Dust with smoked paprika for a finishing touch and garnish with reserved herbs and bacon.

Notes

Peel eggs under running water to reduce breakage. Use cream cheese for a silkier filling. Roll pinwheels tightly in plastic wrap and chill for at least 30 minutes to hold shape. Cook bacon on a rack in the oven at 400°F for about 15 minutes for even crispiness. Prepare filling and roll up to 24 hours ahead; assemble just before serving.

Nutrition

Keywords: deviled eggs, pinwheel deviled eggs, smoked salmon, bacon, appetizer, party food, easy recipe, brunch, finger food

Find it online: https://tessierecipes.com/perfect-pinwheel-deviled-eggs-recipe-with-bacon-herb-and-smoked-salmon-easy-guide/