Smoked Salmon Deviled Eggs

4.50 from 4 votes

Smoked Salmon Deviled Eggs

Smoked salmon deviled eggs are a delicious twist on an old classic. The creamy yolks are blended with smoked salmon, lemon, and dill then topped with a garnish of dill and smoked salmon.

Prep Time10

Total Time10

Course: Appetizers

Cuisine: American

Keyword: deviled eggs, salmon deviled eggs, smoked salmon deviled eggs

Servings: deviled eggs

Author: Dahn Boquist

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.

Video

Notes

Smoked salmon: Both hot-smoked and cold-smoked salmon work. Hot-smoked salmon has a firmer, flakier texture, while cold-smoked salmon is softer and silkier. Finely chop either one so it distributes evenly through the filling.

Adjust the filling: Start with 3 tablespoons of mayonnaise and add more as needed. The filling should be creamy enough to spoon or pipe into the egg whites without being runny.

Piping tip: Use a piping bag or a zip-top bag with a corner snipped off. Make the opening wide enough for the pieces of smoked salmon to pass through. A small piping tip can easily get clogged.

Make ahead: Cook and peel the eggs up to 2 days in advance. You can also prepare the filling a day ahead. Refrigerate the egg whites and filling separately in airtight containers, then assemble and garnish shortly before serving.

Storage: Keep leftover deviled eggs covered in the refrigerator and use within 2 days for the best quality. Don't leave them at room temperature for more than 2 hours.

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