- 6 large eggs
- 2-3 ounces smoked salmon, finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons capers, finely chopped
- Salt and pepper, to taste
- Cayenne pepper, to taste
- Dill fronds, for garnish
Place the eggs in a large pot over medium-high heat and cover with water. Once the water has come to a boil, remove from heat and cover. Let the eggs sit in the hot water for 10 to 12 minutes, then drain the water and allow to cool.
Peel the eggs and cut lengthwise. Scoop out the yolks and place in a separate bowl, setting the whites aside.
Combine the salmon, mustard, lemon juice, olive oil, and capers with the yolks mix until smooth. Season with salt, pepper, and cayenne pepper to taste.
Spoon the mixture back into the egg white halves and plates, garnishing with drill fronds.
For eggs, that is! Easter Sunday and Mother’s Day are both just around the corner, and both of these holidays invite eggs to the lunch or brunch table.
And why not make them beautiful and artful? This recipe is exactly that, and it also happens to result in the best Smoked Salmon Deviled Eggs ever!
(In my humble opinion, of course.)
I’m telling you, if you love the flavors of a bagel, cream cheese and lox, you will adore these Smoked Salmon Deviled Eggs.
Just imagine an egg in place of the bagel.
- 12 eggs
- 10 cherry tomatoes, halved and seeded
- 4 ounces cream cheese, softened
- 1 (6 ounce) can skinless, boneless salmon, drained and flaked
- 2 tablespoons mayonnaise
- 2 tablespoons spicy brown mustard
- 1 ½ tablespoons sour cream
- 1 tablespoon lemon juice
- 2 tablespoons pickle relish, drained
- ¼ teaspoon grated lemon peel, or to taste
- 1 teaspoon smoked paprika
- salt and pepper to taste
- smoked paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Place the tomatoes, cut sides down, onto a paper towel to drain.
Mash the cream cheese with a spoon in a bowl until smooth and workable stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
- 6 eggs
- 1 ounce smoked salmon, finely chopped
- 1 tablespoon mayonnaise
- 1 ½ teaspoons fresh lemon juice
- 1 ½ teaspoons prepared yellow mustard
- 1 teaspoon dried dill weed
- ½ teaspoon salt
- 1 pinch ground black pepper
- ¼ teaspoon dried dill weed, for garnish
- 1 pinch paprika, for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
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Smoked Salmon Deviled Eggs Recipe
We’re ready to celebrate spring and all that goes with it, including Easter. Bring on the warmer weather, longer days, spring blooms and, most definitely, eggs! We’re revisiting one of our fan fave recipes that’s a satisfaction-guaranteed dish for any spring or Easter brunch: Smoked Salmon Deviled Eggs. They look almost too gorgeous to eat, but don’t let that stop you!
No matter what the occasion, you just can’t go wrong with deviled eggs. This simple app always comes together quickly and disappears even faster! What takes this dish to the next level is the savory smoked salmon. Garnished with fresh herbs, these eggs look like fine art on a plate! And, you can easily tailor the recipe for a couple or a crowd.
As much as we love traditional deviled eggs, our twist on deviled eggs ups the nutrient and flavor profiles. We’ve swapped in some low-fat Greek yogurt, for full-fat mayonnaise, which helps cut calories without sacrificing creaminess. The tangy yogurt and fresh lemon juice brighten the flavor of this dish, and smoked salmon boosts the protein factor, making these eggs a healthier snack than meets the eye (or taste buds). Whether you make them for a light bite or a holiday spread, you definitely need to give them a try!
Image Credit: Kelli Boyd Photography
Smoked Salmon Deviled Eggs
- 8 large eggs
- ¼ cup nonfat plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- 3 teaspoons fresh dill, minced
- 1 teaspoon lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt or kosher salt
- 3 to 4 ounces smoked salmon, finely chopped
- Fresh dill and/or chives, for garnish
- To hard-boil eggs, place eggs in a saucepan, cover with water and bring to a boil. Remove from heat, cover with lid and let stand for 12 minutes. Drain and rinse with cold water.
- Peel eggs and cut them lengthwise. Remove egg yolks and place them in a medium bowl. Set egg-white halves aside.
- Mash egg yolks with a fork. Add remaining ingredients (through smoked salmon) to yolks and beat with a mixer or by hand, until smooth and creamy.
- Pipe or spoon mixture into egg-white halves (about 1 tablespoon per egg half). Garnish with dill or chives or a sprinkle of coarse sea salt.
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Your recipes look exciting. Salmon sets off the deviled eggs. Awesome.
Dish on Fish
We think so too! Glad you like these.
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Hi, I’m Rima, and welcome to Dish on Fish! Join me as we explore the ins and outs of all things seafood. From delicious recipes and easy meal planning tips to nutritional information and relatable health news, we’ll cover it all and help you discover how easy it is to shift to eating more seafood.
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Everything Smoked Salmon Deviled Eggs.
These adorable little egg bites will become your new BFF for springtime brunches and lunches. They are perfect for Easter and make every spring table a little more fun!
I’m so excited to be partnering with ALDI again for this delish spring recipe! ALDI has such high quality, seasonal ingredients that I just KNEW something amazing would come together for our Easter brunch this year. They have an array of produce, delicious hams, potatoes and all the ingredients you can imagine to make your classic (or not-so classic) Easter meal come together seamlessly!
It’s no secret that I’m a huge deviled egg fan. I mean, heck, eggs in general may be my most favorite food ever. While you can’t beat a classic deviled egg, I also love making a different variety. Who knows – maybe a deviled egg board can be the new cheese board?!
I’ve fancified a few deviled eggs, like my asparagus blue cheese eggs , these french onion deviled eggs and buffalo goat cheese deviled eggs . Each one brings something new to the table!
Which is why I’m even more excited about a smoked salmon deviled egg.
We adore smoked salmon and it’s the perfect way to add a flair to your eggs this year. Plus, it makes them even more satisfying, if that’s possible.
For these smoked salmon deviled eggs, I started with the Goldhen Cage Free Large Grade A Brown Eggs. I also used the Specially Selected Cold Smoked Salmon, which I almost always have on hand! It’s a staple when it comes to breakfast, brunch and even appetizer platters for dinner.
The filling is almost mousse-like. I love to use a mix of mayonnaise and Dijon and a sprinkle of salt and pepper to really let the yolk flavor shine. Plus, we’re topping it all off with salmon and everything season, so you know there will be major flavor involved.
In fact, my favorite part of this whole thing?! Once the deviled eggs are ready, I dip each egg white in the Stonemill Everything Bagel Seasoning. Oh my gosh. If you love everything seasoning with salmon, you will LOVE this. It’s such a great, flavorful complement to the filling and salmon topper. Reminds me of my favorite bagel for breakfast and overall elevates the entire recipe.
It almost makes the eggs look like cute little Easter baskets, right? Too adorable.
These smoked salmon deviled eggs will be the showstopper on your spring table. They’re pretty, taste fabulous and make a gorgeous centerpiece while we’re at it. Lovely little bites of fun!
Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs are classic finger food with the addition of smoked salmon elevates them to an elegant bite.
Perfect for entertaining, parties, brunch, breakfast or take to work lunch for a protein packed lunch.
Deviled eggs are such a versatile dish. They are popular to serve at parties, breakfast, brunch, they make great use of leftover hardboiled eggs at Easter and you can pretty much fill them with any number of filling combinations.
I was testing out these smoked salmon deviled eggs one Sunday morning and posted a picture on my Instagram story. I was liking how the recipe was developing so I added a poll to the picture to see if my readers would like the recipe. I turns out 95% of my readers voted yes, to wanting to try the recipe. So here it is.
I&rsquom a little particular when it comes to eating eggs, in particular the yolks. I love the yolk when I eat a sunny-side up egg (nice and runny for dipping toast) and dunking bread soldiers into a soft boiled egg. I am not a fan of the hard boiled yolks on their own and that is why I love deviled eggs because you can gussy them up with yummy ingredients.
When it comes to making these smoked salmon deviled eggs, chose good smoked salmon. Smoked salmon is notorious for being salty so taste your smoked salmon before you mix it in with the rest of ingredients and this will determine how much salt you will need. I have noted on the recipe to taste the mix BEFORE adding any salt because it may not need it at all.
If you&rsquove tried these Smoked Salmon Deviled Eggs or any other recipe on the blog then don&rsquot forget to rate the recipe and leave a comment below. I love to hear from my readers.
How long can deviled eggs sit out?
According to the Food Safety site, deviled eggs should not sit at room temperature for any longer than 2 hours. Keep them covered in the fridge with plastic wrap or in a sealed container until you are ready to serve them.
After you remove the egg yolks to prepare the filling, stick the whites in the fridge to keep them chilled. That way the whites don&rsquot have to sit unnecessarily at room temperature for too long.
As we mentioned in our hard-boiled egg post, you can store a hard-boiled egg for up to 1 week. But after you prepare the filling for deviled eggs with all the mayonnaise and other goodies, those little eggs become more perishable.
So if you have a bunch of hard-boiled eggs that you want to make deviled eggs with, you can hard-boil the eggs one week in advance. Store them in the fridge (still in their shell) until 1 or 2 days before your party, then make the deviled eggs up to 2 days in advance.
smoked salmon deviled eggs
Preparation time 15mins
Cooking time 60mins
Adapted from bettycrocker.com
In 3-quart saucepan, place eggs in single layer add enough cold water to cover eggs by 1-inch. Cover heat to boiling. Remove from heat let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
Tap egg to crack shell roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out the yolk into medium bowl reserve egg white halves. Mash the yolks with a fork. Stir in mayonnaise, mustard, sour cream, dill weed, and pepper until well blended. Stir in salmon.
Spoon yolk mixture in 1-quart resealable freezer plastic bag or a pastry bag fitted with tip seal bag. Cut a small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.