Cooking with Chef Bryan - "Everything" Deviled Eggs

Everything Deviled Eggs.jpg
Everything Deviled Eggs.jpg

I love deviled eggs anytime of the year, but especially for Easter. Thank you to Chef Jeff Jackson for providing the recipe.


2 tsp. dried minced garlic

2 tsp. dried minced onion

2 tsp. sesame seeds

2 tsp. poppy seeds

1 doz. Hard boiled eggs

1 tsp. dry tarragon

¼ c. mayo

2 Tbsp. lemon juice

2 Tbsp. softened cream cheese

½ tsp. salt

½ tsp. pepper

4 oz. smoked salmon, sliced into 24 pieces

Dry dill weed for garnish


1) In a sauté pan over med-low heat, lightly toast the garlic, onion, sesame seeds, and poppy seeds, swirling in the pan for about 3-4 minutes. Set aside to cool.

2) Slice the cooked eggs in half and carefully scoop the egg yolks into a mixing bowl. Add to the yolks the tarragon, mayo, lemon juice, cream cheese salt and pepper. And mix until smooth. Add the toasted spices.

3) Place the yolk mixture into a zipper bag with a small corner snipped out. Pipe the mixture into the egg whites. Garnish each egg with a rolled piece of salmon and sprinkle with dill.