deviled eggs with smoked salmon recipe

Written BySheba G Updated On
deviled eggs with smoked salmon recipe
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The Best deviled eggs with smoked salmon recipe

I make deviled eggs with smoked salmon more often than any other appetizer, and it started because I had a package of smoked salmon in the fridge that I did not want to waste. The filling takes about 15 minutes to put together, and the salmon gives it a salty, smoky flavor that regular deviled eggs do not have. I can make the whole thing in the morning, keep it covered in the fridge, and set it out when people arrive.

My kids eat these faster than anything else I put on a table. My youngest picks the salmon off the top first and then comes back for the filling, and my oldest has decided these are required at every birthday in our house. I bring them to potlucks, holidays, and Sunday dinners, but I also make a small batch on a weekday for lunch when I want something that is not a sandwich. They work just as well for a party spread as they do for a regular Tuesday.

There is a practical reason I keep coming back to this recipe. Eggs bring protein and smoked salmon brings omega-3 fatty acids, so these hold people over better than chips or crackers do. The flavor is strong enough that I do not need much else in the filling, which keeps the ingredient list short. If you have made deviled eggs before, you already know how to make these.

Deviled Eggs with Smoked Salmon

Deviled Eggs with Smoked Salmon

4.6 from 1663 votes

Classic deviled eggs get a brunch-ready upgrade with silky smoked salmon, fresh dill, and a squeeze of lemon folded into the creamy yolk filling. They come together in under an hour and look impressive on a party platter or holiday table.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Deviled Eggs

6 large eggs
1/4 cup mayonnaise
2 tbsp sour cream
2 oz smoked salmon, finely chopped
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/8 tsp fine salt, plus more to taste
1/8 tsp black pepper

For the Garnish

1 oz smoked salmon, cut into thin strips
1 tbsp fresh dill, chopped
1/4 tsp smoked paprika
12 capers, drained

👨‍🍳Directions

1Fill a medium saucepan with enough water to cover the eggs by an inch and bring to a rolling boil over high heat. Lower the eggs in gently with a slotted spoon and reduce the heat to keep a steady simmer. Cook for 10 minutes.
2While the eggs cook, fill a bowl with cold water and a handful of ice. Transfer the finished eggs straight into the ice bath with the slotted spoon and let them sit for 5 minutes.
3Tap each egg on the counter to crack the shell, then peel starting at the wide end, holding the egg under cold running water to help the shell release. Pat the peeled eggs dry.
4Halve the eggs lengthwise with a chef’s knife. Gently press the yolks into a mixing bowl and arrange the whites cut side up on a serving platter.
5Mash the yolks with a fork until no large lumps remain, then add the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper. Stir until the mixture is smooth and creamy.
6Fold in the finely chopped smoked salmon and half of the chopped dill. Taste and adjust with a pinch more salt or a few drops of lemon juice. The filling should be bright and seasoned, not flat.
7Spoon the filling into a zip-top bag, press out the air, and snip a half-inch corner from one end. Pipe the filling into the egg whites, mounding it slightly above the rim.
8Top each egg with a strip of smoked salmon, a pinch of the remaining dill, a dusting of smoked paprika, and one caper. Chill for 20 minutes before serving so the flavors settle.

🔧Equipment

Medium saucepan
Ice bath bowl
Slotted spoon
Cutting board
Chef’s knife
Mixing bowl
Fork
Zip-top bag or piping bag
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 190mg🧂Sodium: 240mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 8g

📝Notes

Storage: Keep filled eggs covered in the refrigerator for up to two days. Add the garnish just before serving so the dill stays green and the capers stay crisp. Make ahead: Boil, peel, and halve the eggs a day in advance and store the whites and yolks separately. The filling can also be mixed and refrigerated overnight, then piped the next morning. Piping: If the filling feels too thick to pipe, stir in a teaspoon of milk or an extra spoonful of sour cream until it flows smoothly. Serving: These pair well with crisp crackers, cucumber rounds, or a simple green salad for a light lunch. Nutrition: The values shown are estimates calculated from typical ingredient amounts and will vary with the brands and quantities you use.

Watch Video Of How Deviled Eggs with Smoked Salmon Works

Deviled eggs with smoked salmon are my go to for family gatherings because they look like you fussed for hours when the filling takes about fifteen minutes to whip together. The smoky salmon cuts through the creamy yolk and gives people something a little different from the standard potluck plate. I bring them to holidays, baby showers, and Sunday dinners, and there are never any left to pack up.

❓ Frequently Asked Questions About Deviled Eggs with Smoked Salmon

1. Can I make deviled eggs with smoked salmon ahead of time?

Yes. The filling and the egg whites can be prepared up to a day in advance. Keep them in separate airtight containers in the refrigerator, then pipe or spoon the filling into the whites just before serving so the tops stay neat and the whites don’t dry out. Add the smoked salmon garnish and any dill at the last minute for the freshest look.

2. How do I keep the eggs from sliding around on the serving platter?

A little friction goes a long way. Set the filled eggs on a platter lined with a slightly damp paper towel, or nestle them into a bed of fresh dill, parsley, or crushed ice. A deviled egg plate with molded cups works well too. If you’re transporting them, pack the platter flat and steady rather than stacking anything on top.

3. Do I need a piping bag for the filling?

No. A piping bag gives you a cleaner swirl, but a resealable plastic bag with the corner snipped off works just as well. In a pinch, two spoons will do the job — use one to scoop and the other to push the filling off into the egg. If the filling feels stiff or grainy, stir in a teaspoon of mayonnaise or sour cream until it pipes smoothly.

4. How long can deviled eggs sit out at room temperature?

Keep them chilled until the moment you serve them, and plan to put leftovers back in the refrigerator within two hours. On a warm day or in a hot room, tighten that window and set the platter over a bowl of ice. Any eggs that have been out longer than that are better discarded than risked.

5. Can I use a different type of salmon?

Cold-smoked salmon is the classic choice because its silky texture folds nicely into the yolk mixture and on top. Hot-smoked salmon works too, but it’s drier and more flaky, so break it into small pieces and consider cutting back slightly on the mayonnaise. Cooked leftover salmon can stand in as well — just flake it finely and taste the filling before you season, since cooked fish tends to need a little more salt and acid.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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