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Smoked salmon deviled eggs are a delicious little upgrade to the classic appetizer. The creamy yolk filling gets a savory, smoky kick from chopped salmon, while fresh lemon and dill keep everything bright and flavorful.
They’re easy to make, look pretty on an appetizer platter, and are just fancy enough for a holiday gathering or brunch without requiring much extra effort.
Smoked Salmon Gives These Deviled Eggs Their Character
Smoky, savory flavor: Smoked salmon adds plenty of flavor to the creamy yolk filling without needing a long list of seasonings.
A little brightness: Fresh lemon juice balances the richness of the eggs and mayonnaise, while dill complements the salmon.
Two kinds of smoked salmon work: Hot-smoked salmon gives the filling a slightly flakier texture, while cold-smoked salmon is softer and silkier.
An easy appetizer that looks impressive: A few slivers of smoked salmon and sprigs of dill make these pretty enough for a holiday appetizer platter without any fussy decorating.
If you prefer to keep things traditional, our classic deviled eggs are always a good option.
Ingredient Notes
Smoked salmon: Use hot- or cold-smoked salmon, depending on what you have available. Chop it finely for the filling and save a few thin pieces for the garnish. If you’ve got extra smoked salmon, put it to good use in these smoked salmon pinwheels.
Mayonnaise: Start with 3 tablespoons, then add more if the yolk mixture needs to be softer for piping. The amount can vary slightly depending on the size of the eggs.
Lemon and dill: Fresh lemon juice brightens the filling, while fresh dill gives it a clean, herbal flavor. Add a little extra dill on top just before serving.
Recipe Tips
Cool the eggs completely: Chilled egg whites are easier to handle and less likely to tear when you fill them.
Pipe the filling: A piping bag or a small resealable bag makes it easier to portion the filling neatly. Use a wide opening so the chopped salmon does not get stuck.
Prepare ahead: Boil and peel the eggs, and mix the filling a few hours ahead. Keep the components covered and refrigerated, then fill and garnish the eggs shortly before serving.
For eggs that peel more easily, check out our guide to steamed hard-boiled eggs.
A Make-Ahead Appetizer for Any Gathering
Once the eggs are filled, a little smoked salmon and dill on top is all they need. Keep them chilled until you are ready to serve, then bring out this easy appetizer alongside the rest of the spread.
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Smoked Salmon Deviled Eggs
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Ingredients
- 6 hard-boiled eggs
- 3-4 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 3 ounces smoked salmon, finely chopped
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt
GARNISH
- sprigs fresh dill
- smoked salmon, sliced for garnish
Instructions
- Peel the hard boiled eggs and slice them in half.
- Scoop out the yolks and place them in a bowl. Add the mayonnaise and lemon juice then smash the mixture with a fork until it is smooth. If you want a perfectly smooth mixture then use an electric mixer.
- Stir in the chopped smoked salmon, dill and salt.
- Spoon the mixture into the center of the eggs.
- Garnish with extra dill and slivers of smoked salmon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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