Dill Blossom & Smoked Salmon Deviled Eggs

Get ready for the holiday weekend with our favorite appetizer – deviled eggs with a twist! Our Dill Blossom Vinegar takes the classic deviled egg to the next level and will have your guests asking for more. So on that note, maybe double this recipe...⁠


  • 12 Stone Hollow Farmstead Hen Eggs⁠
  • 1/2 cup Duke's Mayonnaise
  • 2 oz Cream Cheese, Softened⁠
  • 1/2 tbsp Dijon Mustard⁠
  • 2 tsp Chopped Fresh Dill⁠
  • 1 tsp Stone Hollow Farmstead Dill
  • Blossom Vinegar⁠
  • 1/2 tsp Salt⁠
  • 8 oz Smoked Salmon, Divided⁠
  • Snipped Fresh Dill for Garnish⁠

Fresh from the garden cucumbers and dill on a cutting board
Graham Yelton​​


Step 1

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness.

Step 2

Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel. Once they are cooled, peel each egg.

Step 3

Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl; set the whites aside. Mash the yolks and stir in the mayonnaise, cream cheese, mustard, dill weed, Dill Blossom Vinegar, and salt until well blended. Finely chop the salmon using, reserving a large piece for garnish. Add the chopped salmon to the yolk mixture; mix well.

Step 4

Using a pastry bag, fill it with the yolk mixture. Pipe the mixture into the whites. Thinly slice the reserved piece of salmon and garnish the eggs. Sprinkle with additional dill, if desired. Refrigerate for at least 30 minutes to allow flavors to blend. Enjoy!⁠

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.