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Mimosa Eggs with Smoked Salmon and Dill

A delightful brunch recipe that combines creamy eggs with rich smoked salmon and fresh dill, perfect for impressing friends or treating yourself.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Egg Preparation
  • 4 large large eggs Use fresh eggs for the best flavor
  • 2 tablespoons cream cheese, softened Helps to create a creamy filling
  • 2 tablespoons fresh dill, chopped The secret ingredient for flavor
  • 4 ounces smoked salmon, sliced Use high-quality smoked salmon
  • to taste Salt and pepper Add to suit your taste
Serving Suggestions
  • Toast or bagels For serving
  • Fresh dill sprigs For garnish

Method
 

Cooking the Eggs
  1. Fill a medium-sized pot with water and bring it to a boil.
  2. Gently add the large eggs and reduce the heat to a gentle simmer.
  3. Cook the eggs for 9-12 minutes, depending on how soft or hard you prefer the yolks.
Preparing the Creamy Mixture
  1. In a mixing bowl, combine softened cream cheese with chopped dill.
  2. Add a sprinkle of salt and pepper; mix until creamy.
Finishing the Dish
  1. Cool the eggs in ice water for a minute before peeling.
  2. Slice each egg lengthwise and scoop out some yolk to mix with the cream cheese mixture.
  3. Fill each egg white with the cream cheese mixture and top with a slice of smoked salmon.
Garnishing
  1. Serve the Mimosa Eggs on toast or bagels and garnish with fresh dill sprigs.

Notes

If eggs crack during boiling, it’s okay; just be gentle when peeling. Add horseradish or lemon juice for extra flavor. These eggs are best fresh, but can last in the fridge for 2-3 days.