Smoked salmon deviled eggs are a sophisticated twist on the classic appetizer. Creamy egg yolks are mixed with tangy ingredients and topped with savory smoked salmon for a dish that’s as elegant as it is delicious. Perfect for brunch, parties, or holiday gatherings, these deviled eggs are sure to impress.
Why You’ll Love This Recipe
- Elegant and flavorful: The smoky salmon pairs beautifully with the creamy filling.
- Quick to make: Ready in under 30 minutes.
- Crowd-pleaser: Perfect for entertaining or any special occasion.
- Customizable: Easily adapt the recipe to your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs, hard-boiled and peeled
- Smoked salmon, thinly sliced
- Mayonnaise
- Dijon mustard
- Lemon juice
- Fresh dill, chopped
- Capers (optional)
- Salt and black pepper
- Paprika (optional, for garnish)
Directions
Prepare the Eggs:
- Hard boil the eggs:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat and let the eggs sit for 10-12 minutes.
- Drain and transfer the eggs to an ice bath to cool completely. Peel the eggs once cooled.
- Halve the eggs:
- Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and arrange the whites on a serving platter.
Make the Filling:
- Mash the yolks:
- Using a fork, mash the yolks until smooth.
- Mix the filling:
- Add mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and black pepper. Mix until creamy and well combined.
Assemble the Deviled Eggs:
- Fill the egg whites:
- Spoon or pipe the yolk mixture into the hollow centers of the egg whites.
- Add the salmon:
- Top each egg with a small piece of smoked salmon. Add capers and a sprinkle of dill for garnish if desired.
Serve:
- Garnish and serve:
- Sprinkle with paprika for color and serve chilled.
Servings and Timing
- Servings: Makes 12 deviled eggs (6 eggs halved)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Variations
- Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
- Cream cheese filling: Mix in softened cream cheese for extra richness.
- Herby twist: Substitute dill with chives, parsley, or tarragon.
- Pickled twist: Add finely chopped pickles or a splash of pickle juice for tang.
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 2 days.
- Make-ahead: Prepare the eggs and filling separately, then assemble just before serving.
FAQs
1. Can I use lox instead of smoked salmon?
Yes, lox works perfectly as a substitute for smoked salmon.
2. What type of smoked salmon is best?
Thinly sliced cold-smoked salmon is ideal for its delicate texture and flavor.
3. How do I prevent the filling from being too dry?
Add more mayonnaise or a small splash of cream to achieve the desired consistency.
4. Can I use store-bought hard-boiled eggs?
Yes, pre-cooked eggs save time and work well in this recipe.
5. Can I make this recipe keto-friendly?
Yes, these deviled eggs are naturally keto-friendly as they’re low in carbs.
6. What pairs well with smoked salmon deviled eggs?
Serve with cucumber slices, crackers, or a fresh green salad.
7. Can I add other toppings?
Yes, toppings like capers, red onion, or microgreens add extra flavor and texture.
8. How do I pipe the filling neatly?
Use a piping bag with a star tip for a decorative finish, or cut the corner off a zip-top bag for an easy alternative.
9. Can I freeze deviled eggs?
No, freezing is not recommended as the texture of the eggs and filling will change.
10. How do I make peeling eggs easier?
Use eggs that are a few days old and cool them in an ice bath immediately after boiling.
Conclusion
Smoked salmon deviled eggs are a sophisticated and flavorful appetizer that’s easy to make and always impresses. Whether for a special occasion or a casual gathering, these eggs bring elegance and deliciousness to the table. Try them today for a simple yet stunning dish everyone will love!
Print
Smoked Salmon Deviled Eggs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Boiling and Assembly
- Category: Appetizer
- Method: Boiling and Assembly
- Cuisine: American
Description
Smoked Salmon Deviled Eggs are an elegant twist on the classic appetizer. Creamy egg yolks are mixed with tangy Dijon mustard, lemon juice, and a hint of dill, then topped with smoky salmon for a sophisticated bite. Perfect for brunches, parties, or holiday gatherings.
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 oz smoked salmon, chopped
- 1 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1 tbsp capers (optional, for garnish)
Instructions
- Boil the Eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for 10 minutes.
- Transfer the eggs to an ice water bath and let cool for 10 minutes. Peel the eggs once cooled.
- Prepare the Filling:
- Slice the eggs in half lengthwise and carefully remove the yolks.
- Place the yolks in a bowl and mash them with a fork.
- Add mayonnaise, Dijon mustard, lemon juice, salt, pepper, and fresh dill. Mix until smooth.
- Assemble the Deviled Eggs:
- Spoon or pipe the yolk mixture back into the egg white halves.
- Top each egg with a small piece of smoked salmon.
- Garnish and Serve:
- Garnish with additional fresh dill and capers, if desired. Serve immediately or chill in the refrigerator until ready to serve.
Notes
- For extra flavor, add a pinch of smoked paprika or cayenne to the yolk mixture.
- Use wild-caught smoked salmon for the best flavor and quality.
- These can be made a few hours ahead and stored in the fridge, but add the salmon and garnishes just before serving.