Smoked Salmon Deviled Eggs are a delightful twist on a classic snack, combining creamy, tangy egg yolk filling with the rich, smoky flavor of salmon. The smooth texture of the deviled eggs pairs perfectly with the delicate salty bites of smoked salmon, making each bite a little celebration of taste. A sprinkle of fresh dill or chives on top adds just the right hint of herbiness to brighten the dish.
I love making these for gatherings because they always stand out, and people seem to enjoy the unexpected touch that smoked salmon brings. It’s such an easy way to make deviled eggs feel a bit more special without much extra effort. One of my favorite tips is to mix the egg yolks with a bit of cream cheese or sour cream to keep the filling extra smooth and luscious.
These deviled eggs are perfect for parties, brunches, or anytime you want a little elegant snack that’s quick to put together. I like serving them on a nice platter with some lemon wedges on the side for squeezing, which adds a fresh pop of flavor. They’re always the first to disappear whenever I bring them out, and I find myself smiling every time someone compliments that smoky, creamy combo.
Key Ingredients & Substitutions
Eggs: Fresh large eggs are best for deviled eggs. Older eggs peel easier, but very fresh eggs taste great. I peel eggs under running water to keep skins from sticking.
Smoked Salmon: Thin, delicate slices add a rich, salty flavor. If smoked salmon isn’t available, try smoked trout or finely flaked cooked salmon for a milder taste.
Mayonnaise: This makes the filling creamy. For a lighter version, use Greek yogurt or a mix of both mayo and yogurt. It gives a nice tang without losing creaminess.
Dijon Mustard: Adds a subtle sharpness. If you prefer less heat, use yellow mustard or a little horseradish for a different kick.
Lemon Juice & Dill: Fresh lemon brightens the filling, and dill gives a fresh herb flavor that pairs perfectly with salmon. If fresh dill isn’t handy, dried dill works but add less.
How Do I Get Perfectly Cooked and Easy-to-Peel Hard-Boiled Eggs?
Cooking eggs just right ensures creamy yolks and easy peeling. Follow these simple steps:
- Place eggs in a single layer so they cook evenly.
- Cover with cold water about an inch above the eggs.
- Bring water to a boil, then cover and remove from heat. Let eggs sit for 10-12 minutes.
- Immediately transfer eggs to ice water to stop cooking and cool them.
- Peel eggs once cooled. Running water can help remove shells easily.
This method avoids green yolks and tough whites, making the filling taste clean and smooth!
Equipment You’ll Need
- Small saucepan – I like using it because it’s perfect for boiling eggs evenly and prevents splashing.
- Slotted spoon – makes removing eggs from hot water easy and safe.
- Mixing bowl – holds the yolks and ingredients; a good size makes mixing simple.
- Fork or potato masher – helps mash the yolks smoothly for a creamy filling.
- Piping bag or spoon – use it to neatly fill the egg whites with the yolk mixture.
- Small knife or tongs – for garnishing with smoked salmon and dill for a nice presentation.
Flavor Variations & Add-Ins
- Swap smoked salmon for cooked shrimp or crab meat for a seafood twist that’s just as fancy.
- Add chopped capers or finely diced red onion to the filling for extra zing.
- Mix in a dash of hot sauce or wasabi for a spicy kick, perfect if you like some heat.
- Use fresh chives or parsley instead of dill for a different herb flavor that pairs well with fish.
How to Make Smoked Salmon Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 ounces smoked salmon, thinly sliced, plus extra for garnish
- 1 tablespoon fresh dill, chopped, plus extra sprigs for garnish
- Salt and pepper, to taste
- Paprika, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes total — 12 minutes to cook the eggs, 5 minutes to cool, and a few more to prepare and assemble the deviled eggs. Then, chill them for at least 15 minutes before serving for the best flavor.
Step-by-Step Instructions:
1. Cooking the Eggs:
Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 to 12 minutes.
2. Cooling and Peeling:
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely for about 5 minutes. Then, peel the eggs carefully and slice each one in half lengthwise.
3. Preparing the Filling:
Remove the yolks from the egg halves and place them in a medium bowl. Add mayonnaise, Dijon mustard, lemon juice, chopped smoked salmon, and chopped fresh dill. Mash and stir the mixture until smooth. Season with salt and pepper to your taste.
4. Assembling the Deviled Eggs:
Spoon or pipe the yolk mixture evenly back into the hollow egg white halves. Top each one with a small slice of smoked salmon and a sprig of fresh dill.
5. Finishing Touches:
Sprinkle a little paprika over the eggs for a pop of color. Then, refrigerate the deviled eggs for at least 15 minutes before serving to let the flavors come together beautifully.
Enjoy your elegant and tasty Smoked Salmon Deviled Eggs!
Can I Use Frozen Smoked Salmon for This Recipe?
Yes, you can! Just make sure to thaw it fully in the fridge overnight or under cold running water before using. Pat it dry to avoid extra moisture in your filling.
How Long Can I Store Smoked Salmon Deviled Eggs?
Store them in an airtight container in the fridge for up to 2 days. They’re best eaten fresh but will keep well chilled for a short period.
Can I Make These Ahead of Time?
Absolutely! Prepare the deviled eggs and filling a few hours in advance and refrigerate. Just add the smoked salmon garnish right before serving to keep it fresh.
What Can I Substitute if I Don’t Have Fresh Dill?
Dried dill works in a pinch—use about half the amount since it’s more concentrated. Alternatively, fresh chives or parsley make good herb swaps with a different but delicious flavor.
