Easter Mimosa Eggs With Smoked Salmon

Mimosa eggs, but the Smokin’ way!

Sometimes, it’s the little things that make all the difference.

At Smokin’ Brothers, we believe that even the most humble dish can become extraordinary with the right ingredients — and a touch of creativity. So this Easter (or really, any brunch-worthy occasion), we’re giving a classic appetiser the gourmet twist it deserves.

Say hello to: Smoked Salmon Mimosa Eggs!

Creamy, vibrant, and irresistibly moreish, these little golden bites are perfect for sharing… or devouring solo. No judgement here.

Ingredients:

(Makes 16 halves)

• 200g Smokin’ Brothers smoked salmon — Tail
• 8 organic eggs
• 3 tbsp finely chopped dill
• 2 tbsp capers
• 2 tbsp mayonnaise (Better if homemade. It takes only 10 mins!)
• Freshly ground black pepper
• A squeeze of lemon
• Optional: a few chopped chives for extra flavour

Method:

1. Start by boiling your eggs, then let them cool. Once ready, peel and slice them in half lengthways.
2. Carefully separate the yolks and place them in a bowl.
3. Save a couple of yolks for the finishing touch — trust us, it’s worth it.
4. Finely chop the dill, chives, capers and our smoked salmon.
5. Add everything to the yolks, along with a good spoonful of mayo, a dash of lemon juice and a pinch of black pepper.
6. Mix until the texture is smooth and creamy. (Taste test is encouraged.)
7. Using a spoon or piping bag, fill each egg white with the yolk mixture.
8. Finally, grate the reserved yolks on top — for that classic mimosa look.

These aren’t just party bites. They’re little smoked-salmon masterpieces.

Whether you serve them as an appetiser, at brunch, or sneak one straight from the fridge the next morning, these eggs are a guaranteed crowd-pleaser.

Shop our smoked salmon selection here — and give your eggs the Smokin’ touch.