Smoked Salmon Deviled Eggs are a delightful twist on a classic favorite. Creamy, tangy egg yolk filling meets the rich, smoky flavor of salmon, creating a perfect bite every time. A little sprinkle of dill or capers on top adds a fresh pop that makes these deviled eggs stand out.
I love making these for family gatherings or holiday parties because they feel special without much extra effort. The smoky salmon really changes the whole vibe and makes the deviled eggs taste more grown-up and fancy, but still comforting and familiar. I usually whip up the filling while the eggs are boiling, so everything comes together quickly and smoothly.
These deviled eggs are wonderful served chilled right from the fridge, especially on a bright summer day or as an appetizer before dinner. I like to arrange them on a pretty platter with some fresh herbs around for color. Whenever I bring these to get-togethers, they disappear fast, which always feels like a good sign!
Key Ingredients & Substitutions
Eggs: Fresh, large eggs work best for deviled eggs. Older eggs can be harder to peel. If you want, you can also try organic or free-range eggs for a richer flavor.
Mayonnaise: It adds creaminess. If you prefer, use Greek yogurt or a light mayo to cut calories without losing texture.
Dijon Mustard: Gives a subtle tang. If you don’t have Dijon, yellow mustard or whole-grain mustard work too, but flavor will vary.
Smoked Salmon: This is the star ingredient. Use thinly sliced, good quality smoked salmon. For a budget option, flaked canned salmon or smoked trout can be swapped.
Fresh Dill: Dill adds a fresh, herbal note that pairs perfectly with salmon. If you don’t have dill, try fresh chives or parsley.
How Can I Peel Hard-Boiled Eggs Easily Without Mess?
Peeling eggs smoothly is key for pretty deviled eggs. Here’s how:
- Cool the eggs in ice water right after boiling. This stops cooking and helps the shell separate.
- Crack the shell gently all over by tapping on a hard surface.
- Start peeling from the wider end where there’s usually an air pocket—this space helps get under the shell.
- Peel under running water or in a bowl of water to remove tiny shell pieces.
These tips help keep your egg whites smooth and intact, perfect for filling with the creamy salmon mixture!
Equipment You’ll Need
- Saucepan – I recommend it because it’s perfect for boiling eggs evenly.
- Ice water bowl – helps cool eggs quickly and makes peeling easier.
- Sharp knife – for slicing eggs cleanly in half.
- Mixing bowl – essential for mashing and mixing the yolks.
- Spoon or piping bag – for filling the egg whites neatly.
- Small spoon – handy for placing smoked salmon and garnishing.
Flavor Variations & Add-Ins
- Swap smoked salmon for cooked shrimp or cooked crabmeat for a seafood twist.
- Add a teaspoon of capers or chopped olives for a briny punch.
- Mix in a dash of hot sauce or horseradish for extra spice.
- Garnish with chopped chives or parsley instead of dill for a different herb flavor.
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, sliced into small pieces
- 1 tablespoon finely chopped fresh dill (plus extra sprigs for garnish)
- Salt and pepper, to taste
- Paprika, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook plus a little extra time for cooling and chilling. Most of the time is hands-off, letting the eggs cool in ice water before peeling and filling.
Step-by-Step Instructions:
1. Cooking and Cooling the Eggs:
Place the eggs in a single layer inside a saucepan and cover them with cold water about an inch above the eggs. Turn the heat to medium-high and bring the water to a boil. Once it boils, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. Then drain the hot water and transfer the eggs to a bowl of ice water to cool completely, about 5 minutes.
2. Preparing the Egg Yolks:
Peel the cooled eggs carefully, then slice each egg in half lengthwise. Gently remove the yolks and place them into a mixing bowl.
3. Making the Filling:
Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper. Mix everything well until the mixture is creamy and even. Fold in the small pieces of smoked salmon, keeping some pieces aside for garnish.
4. Assembling the Deviled Eggs:
Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves. Top each deviled egg with a small piece of smoked salmon and a fresh dill sprig. Finally, sprinkle a little paprika on top for some color and a touch of extra flavor.
5. Serving:
Serve your smoked salmon deviled eggs chilled. They make a great appetizer for gatherings or a tasty snack anytime!
Can I Use Frozen Smoked Salmon for This Recipe?
Yes, you can use frozen smoked salmon, but make sure to thaw it fully in the fridge overnight and pat it dry before mixing it in. This prevents extra moisture from making the filling watery.
How Long Can I Store Smoked Salmon Deviled Eggs?
Store the deviled eggs in an airtight container in the fridge for up to 2 days. For best taste and texture, enjoy them the same day you make them.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the filling and egg whites separately, then assemble just before serving to keep the eggs fresh and prevent the whites from getting soggy.
What Can I Use Instead of Mayonnaise?
You can substitute mayonnaise with Greek yogurt for a lighter option or use a vegan mayo if you prefer. Both still give a creamy texture to the filling.
