Smoked Salmon Deviled Eggs are a delightful twist on a classic favorite. These little bites combine the creamy, tangy filling of traditional deviled eggs with the smoky, rich flavor of smoked salmon. They’re smooth, a bit salty, and just fancy enough to impress at any gathering without feeling complicated.
I love making these when I want something simple but special. The smoky salmon gives the eggs a great depth of flavor, and adding a touch of dill or lemon zest really brightens everything up. I usually whip up the filling, pipe it into the egg whites, and sprinkle a small piece of salmon on top for a pretty touch that tastes even better.
These are perfect for brunch, holiday parties, or just a casual snack when you want something different from the usual. I find they go perfectly with a crisp white wine or iced tea, and they always disappear fast whenever I bring them out. Making smoked salmon deviled eggs has become one of my go-to ways to add a little extra wow to a simple dish.
Key Ingredients & Substitutions
Eggs: Fresh large eggs are best for firm whites and creamy yolks. If possible, buy eggs a week old—they peel easier than very fresh ones.
Smoked Salmon: Thin slices add rich, smoky flavor. If you’re out, try smoked trout or even finely chopped cooked bacon for a different twist.
Mayonnaise: Mayo gives creaminess to the yolk filling. Greek yogurt or sour cream can be used for a lighter option.
Dill and Capers: Fresh dill brightens the taste, while capers add a tangy punch. If you lack capers, try finely chopped green olives for a similar bite.
How Can You Cook and Peel Eggs Perfectly for Deviled Eggs?
Cooking eggs just right avoids green rings around yolks and makes peeling easy. Here’s my way:
- Place eggs in cold water and bring to boil slowly for even cooking.
- Once boiling, remove from heat, cover, and let sit 10-12 mins for firm yolks.
- Shock in ice water immediately to stop cooking and cool quickly.
- When peeling, gently crack all around and peel under running cold water to remove shells smoothly.
This method gives tender whites and creamy yolks without that sulphur taste.
Equipment You’ll Need
- Large saucepan – I like it because it’s just the right size for boiling eggs evenly.
- Slotted spoon – easy to lift eggs into and out of hot water without cracking.
- Ice bath or large bowl with ice and cold water – helps cool eggs quickly for easy peeling.
- Sharp knife or egg slicer – perfect for slicing eggs evenly in half.
- Mixing bowl – where you’ll mash the yolks and mix everything into a smooth filling.
- Piping bag or small spoon – for neatly filling the egg whites with the yolk mixture.
- Serving plate – for displaying your beautifully filled deviled eggs.
Flavor Variations & Add-Ins
- Use cooked shrimp or crab instead of smoked salmon for a seafood twist that’s still fancy.
- Mix in a dollop of cream cheese or sour cream to add extra creaminess to the filling.
- Add chopped green onions or chives for a mild onion flavor and color.
- Swap dill for parsley or tarragon for different herbal notes that change the flavor profile nicely.
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 slices for garnish
- 1 tablespoon finely chopped fresh dill, plus extra sprigs for garnish
- 1 tablespoon capers, roughly chopped (optional)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including boiling and cooling the eggs, plus at least 30 minutes chilling time in the refrigerator to let the flavors come together. It’s straightforward and perfect for a quick yet elegant appetizer.
Step-by-Step Instructions:
1. Boil the Eggs:
Place your eggs in a single layer at the bottom of a saucepan. Cover them with cold water so that the eggs are submerged by about an inch. Heat over medium-high until the water comes to a boil. Once boiling, cover the pan with a lid, remove from heat, and let the eggs sit undisturbed for 10-12 minutes.
2. Cool and Peel the Eggs:
Drain the hot water and immediately transfer the eggs into a bowl of ice water. Let them chill for at least 5 minutes; this stops cooking and makes peeling easier. Gently peel the eggs and slice each one in half lengthwise. Carefully remove the yolks into a mixing bowl and arrange the whites on a serving plate.
3. Make the Filling and Assemble:
Mash the egg yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, lemon juice, chopped smoked salmon, dill, and capers if using. Stir until the mixture is smooth and creamy. Season with salt and pepper to your liking.
Using a spoon or piping bag, fill each egg white half with the yolk mixture. Top each filled egg with a small piece of smoked salmon and a fresh dill sprig. Finish with a light sprinkle of paprika for color and a touch of smoky flavor.
4. Chill and Serve:
Place the filled eggs in the refrigerator and chill for at least 30 minutes. This helps the flavors to blend beautifully. Serve cold as a delightful and elegant appetizer or snack that’s sure to wow your guests!
Can I Use Frozen Eggs for This Recipe?
It’s best to use fresh eggs for deviled eggs, as frozen eggs don’t hold their shape well once boiled and peeled. If you must use frozen, thaw them completely in the fridge before cooking.
Can I Make Smoked Salmon Deviled Eggs Ahead of Time?
Yes! You can prepare the entire recipe a day ahead. Store the filled eggs in an airtight container in the fridge and garnish just before serving to keep the dill fresh and vibrant.
How Should I Store Leftover Deviled Eggs?
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Avoid leaving them out at room temperature for more than 2 hours to ensure safety and freshness.
What Can I Substitute for Mayonnaise?
If you want a lighter filling, Greek yogurt or sour cream can replace mayonnaise. Expect a tangier flavor and slightly less creamy texture, which still works perfectly with smoked salmon.