Go Back
Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

These smoked salmon deviled eggs feature smooth, seasoned yolks folded with smoked salmon and fresh herbs, creating a refined twist on a classic crowd-pleasing appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 12 people
Course: Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method

Ingredients
  

Deviled Egg Base
  • Large eggs
  • Mayonnaise or crème fraîche
  • Dijon mustard
  • Lemon juice
  • Salt
  • Black pepper
Smoked Salmon Mix-In
  • Cold-smoked salmon finely chopped
  • Capers minced (optional)
  • Fresh dill or chives finely chopped
Garnish Options
  • Smoked salmon ribbons
  • Dill sprigs
  • Capers
  • Lemon zest

Equipment

  • Medium saucepan
  • Slotted spoon
  • Mixing bowl
  • Fork or food processor
  • Sharp knife
  • Cutting board
  • Piping bag or spoon
  • Citrus zester (optional)

Method
 

Step 1: Cook and Cool the Eggs
  1. Place eggs in a saucepan, cover with water, and bring to a gentle boil. Once boiling, turn off heat, cover, and let sit. Transfer immediately to an ice bath to cool completely.
Step 2: Peel and Halve
  1. Peel the eggs carefully. Slice each egg in half lengthwise and remove the yolks to a mixing bowl.
Step 3: Make the Filling
  1. Mash the yolks with mayonnaise (or crème fraîche), Dijon mustard, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning before adding salmon.
Step 4: Add Smoked Salmon and Herbs
  1. Fold in finely chopped smoked salmon, capers if using, and herbs. Mix gently to preserve texture.
Step 5: Fill the Egg Whites
  1. Spoon or pipe the filling back into the egg whites. Smooth or swirl the tops depending on presentation preference.
Step 6: Garnish and Chill
  1. Finish with a small piece of smoked salmon, fresh herbs, or lemon zest. Chill for at least 30 minutes before serving.