Smoked Salmon Deviled Eggs are a tasty twist on a classic favorite. They combine creamy, tangy egg yolk filling with the rich, smoky flavor of salmon all wrapped up in a perfect bite-sized snack. The little pops of dill and a hint of lemon brighten up the flavors, making these eggs both fresh and satisfying.
I love making these for gatherings because they always catch people’s attention and are super easy to prepare ahead of time. The smokiness of the salmon pairs so well with the smooth filling that it feels a little fancy but really it’s just simple ingredients coming together. When I serve them, I like to add a small sprig of dill or a tiny bit of smoked paprika on top to make them look pretty and inviting.
These deviled eggs are great for brunch, holiday parties, or just a fun snack when you want something a bit different. I find that everyone loves the surprise of smoked salmon inside the creamy filling—it’s a refreshing change from the usual deviled egg recipe but just as comforting. If you’re a fan of smoky flavors and classic bites, this is definitely one to try!
Key Ingredients & Substitutions for Smoked Salmon Deviled Eggs
Eggs: Fresh large eggs work best. Older eggs peel easier, so if you have eggs that have been in your fridge a week, use those for easier peeling.
Smoked Salmon: This adds a rich, smoky flavor. If you can’t find smoked salmon, try smoked trout or omit it for a classic flavor. Just keep in mind the smoky touch is key here.
Mayonnaise & Sour Cream/Greek Yogurt: Mayonnaise keeps the filling creamy. Sour cream adds tang, but Greek yogurt is a lighter substitute with similar taste.
Dill: Fresh dill gives a fresh herbal note that pairs beautifully with salmon. If unavailable, try fresh chives or parsley, but dill is best.
How Can You Peel Hard-Boiled Eggs Easily Without Damaging Them?
Peeling eggs smoothly is important for nice-looking deviled eggs. Here are my tips:
- After boiling, cool eggs quickly in ice water for 10 minutes to stop cooking and shrink the egg inside.
- Crack the shell all around gently, then peel under running water to help separate shell from egg white.
- Older eggs peel easier because the pH changes making the shell less sticky to the egg white.
With these steps, you’ll get smooth, perfect egg whites ready to fill.
Equipment You’ll Need
- Saucepan – I recommend a medium-sized one to boil the eggs evenly.
- Slotted spoon – makes transferring hot eggs easier and safer.
- Ice water bowl – helps cool and peel eggs smoothly.
- Small mixing bowl – perfect for blending the yolk filling.
- Fork or potato masher – for mashing the yolks into a smooth mixture.
- Piping bag with star tip (optional) – for neatly filling the egg whites, but a spoon works fine too.
- Small spoon or spatula – to stuff and garnish the eggs efficiently.
Flavor Variations & Add-Ins
- Use cooked crab meat or cooked shrimp instead of smoked salmon for a seafood twist.
- Add finely chopped capers or shallots to the yolk mixture for extra flavor.
- Replace dill with chopped chives or parsley for different herbal notes.
- Sprinkle with cayenne pepper or smoked paprika for a little heat and smoky aroma.
Smoked Salmon Deviled Eggs
Ingredients You’ll Need:
Main Ingredients:
- 6 large eggs
- 3 oz smoked salmon, thinly sliced, plus extra for garnish
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, finely chopped, plus extra sprigs for garnish
- Salt and black pepper, to taste
- Smoked paprika or cayenne pepper, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare, 12 minutes to cook the eggs, and 10 minutes to cool them. Then, allow at least 30 minutes in the fridge to chill and let the flavors come together. So, plan for around 1 hour from start to finish, with most of the time spent chilling.
Step-by-Step Instructions:
1. Boil and Cool the Eggs:
Place the eggs in a single layer in a saucepan. Cover them with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover with a lid, and let the eggs sit for 10-12 minutes. Then, drain the hot water and immediately put the eggs into a bowl of ice water. Let them cool completely for about 10 minutes — this makes peeling easier.
2. Prepare the Filling:
Peel the cooled eggs carefully and slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth. Add mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, chopped dill, salt, and pepper. Mix everything well until creamy and smooth.
3. Assemble the Deviled Eggs:
Chop half of the smoked salmon finely and fold it into the yolk mixture. Using a spoon or a piping bag with a star tip, generously fill each egg white half with the yolk and salmon mixture. Top each filled egg with a small piece of the remaining smoked salmon. Garnish with a tiny sprig of dill on each egg and sprinkle a little smoked paprika or cayenne pepper if you like a bit of spice. Finally, chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let all the flavors blend beautifully.
Can I Use Frozen Smoked Salmon for This Recipe?
Yes, you can use frozen smoked salmon, but make sure to thaw it completely in the refrigerator overnight. Pat it dry with paper towels to remove excess moisture before chopping and adding to the filling.
How Long Can I Store Smoked Salmon Deviled Eggs?
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. For best taste and texture, enjoy them within the first day.
Can I Make These Deviled Eggs Ahead of Time?
Absolutely! Prepare and assemble the eggs a few hours ahead, then keep them refrigerated until serving. Just add the garnishes like fresh dill and smoked salmon pieces right before serving for the freshest look.
What Can I Substitute for Mayonnaise and Sour Cream?
You can use Greek yogurt instead of sour cream for a lighter option and swap mayonnaise with avocado or a vegan mayo if you’re looking for a dairy-free alternative. Just keep the proportions similar to maintain a creamy filling.