Why You’ll Love This Recipe
Smoked Salmon Deviled Eggs bring a gourmet twist to the classic appetizer. With creamy yolks, a hint of Dijon, and the smoky richness of salmon, these elegant bites are perfect for brunches, holidays, or upscale gatherings. The balance of creamy and savory flavors makes them irresistibly satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
hard-boiled eggssmoked salmonmayonnaisedijon mustardlemon juicedill (fresh or dried)capers (optional)salt and pepperpaprika (for garnish)
directions
Peel the hard-boiled eggs and slice them in half lengthwise.
Scoop out the yolks and place them in a mixing bowl.
Mash the yolks with a fork, then add mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper. Mix until smooth.
Fold in finely chopped smoked salmon.
Spoon or pipe the filling back into the egg whites.
Top with a small piece of smoked salmon or a caper for garnish.
Sprinkle with paprika and additional dill if desired.
Servings and timing
This recipe yields 12 deviled egg halves (from 6 eggs).
Preparation time: 15 minutes
Assembly time: 10 minutes
Total time: 25 minutes
Variations
Add a touch of horseradish for extra zing.
Use Greek yogurt instead of mayonnaise for a lighter version.
Incorporate finely chopped red onion or chives for added flavor.
Top with microgreens for a fresh presentation.
storage/reheating
Store Smoked Salmon Deviled Eggs in an airtight container in the refrigerator for up to 2 days.
Do not freeze, as the texture will change.
Serve chilled straight from the fridge—no reheating needed.
FAQs
Can I make these ahead of time?
Yes, prepare them a day in advance and refrigerate until serving.
Is there a substitute for smoked salmon?
You can use cooked salmon or trout for a similar flavor profile.
Can I use store-bought boiled eggs?
Yes, pre-boiled eggs work well for convenience.
Are these keto-friendly?
Yes, they are low in carbs and high in protein.
Can I add cheese to the filling?
A little cream cheese blends well with the smoked salmon flavor.
How long do deviled eggs last in the fridge?
They are best within 48 hours for optimal freshness.
Should I serve them cold or at room temperature?
Cold is best to maintain flavor and texture.
Do I need to use a piping bag?
No, but it adds a polished presentation.
Can I make them spicy?
Add a dash of hot sauce or cayenne for heat.
Are they gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
Smoked Salmon Deviled Eggs elevate a traditional appetizer into a sophisticated treat that’s simple to prepare yet impressive to serve. Ideal for gatherings or a fancy brunch, they offer a creamy, savory bite packed with flavor. Once you try them, they may become your go-to appetizer for any occasion.
Print
Smoked Salmon Deviled Eggs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 deviled egg halves (6 eggs)
- Category: Appetizer
- Method: Boiling, piping/filling
- Cuisine: American
- Diet: Low Fat
Description
Classic deviled eggs elevated with smoky, savory smoked salmon and fresh herbs—perfect for brunch, parties, or elegant appetizers.
Ingredients
- 6 large eggs
- 2 oz (about 60g) smoked salmon, finely chopped
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp finely chopped fresh chives (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: small sprigs of fresh dill and a pinch of smoked paprika for garnish
Instructions
- Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, then cover the pan, turn off the heat, and let sit for 10 minutes.
- Drain and transfer eggs to an ice-water bath. Cool for 5 minutes, then peel and pat dry.
- Slice eggs in half lengthwise. Carefully remove yolks and place in a bowl; set egg whites aside.
- Mash yolks with a fork until smooth. Stir in mayonnaise, Dijon mustard, lemon juice, chopped chives, and half of the chopped smoked salmon. Season with salt and pepper.
- Fill each egg white half with the yolk mixture—use a piping bag or spoon for neat presentation.
- Top each filled egg with the remaining smoked salmon pieces.
- Garnish with additional chives, dill sprigs, and a light dusting of smoked paprika if desired.
- Serve chilled or at room temperature.
Notes
- For best results, use high-quality smoked salmon with a smooth texture.
- Make ahead: prepare filling and whites separately up to 1 day in advance. Assemble before serving.
- Variations: swap mayonnaise for Greek yogurt or add a teaspoon of capers for briny flavor.