Smoked Salmon Deviled Eggs

Whenever I bring smoked salmon deviled eggs to a gathering, they vanish faster than I can say “pass the plate.” There’s something magical about the creamy, tangy filling paired with a delicate smokiness that just hits all the right spots. This recipe stands out because it’s not your ordinary deviled eggs—it’s got that subtle sea-salty depth from the smoked salmon that turns each bite into a little celebration. If you love classic deviled eggs but want to surprise your guests with something a bit more special, this recipe will become your new go-to. Trust me, once you try these, you’ll wonder how you ever made deviled eggs without smoked salmon!

Smoked Salmon Deviled Eggs: Why It Works & Ingredients

• 6 large eggs
• 3 oz smoked salmon, finely chopped
• 3 tbsp mayonnaise (preferably full-fat)
• 1 tbsp sour cream
• 1 tsp Dijon mustard
• 1 tsp lemon juice, freshly squeezed
• 1 tbsp finely chopped fresh dill
• 1/2 tsp smoked paprika, plus extra for garnish
• Salt and freshly ground black pepper, to taste
• Capers, for garnish (optional)
• Extra dill sprigs for serving (optional)

Here’s why these ingredients come together so beautifully: First, the eggs provide a mild, creamy base that balances out the smoked salmon’s pronounced flavor. Using full-fat mayonnaise and a touch of sour cream adds richness and silky texture without overpowering the other components. The Dijon mustard brings a bit of sharpness and depth, while fresh lemon juice injects just the right amount of bright acidity to clean up the richness and tie everything together. Fresh dill is a classic pairing with salmon, so it naturally boosts that fresh, herby note to the mix, helping provide contrast and complexity.

The smoked paprika is a sneaky little tweak—it perfectly complements the smoky flavor of the salmon and adds a touch of earthiness, while also making the deviled eggs look vibrant and inviting. Lastly, the capers add briny pops of flavor that elevate each bite, but if you’re not a fan, you can absolutely skip them. The careful balance of fat, acid, and herbs is what truly makes these deviled eggs stand out from the crowd, elevating a simple dish to something special.

Smoked Salmon Deviled Eggs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoked Salmon Deviled Eggs recipe that turns classic deviled eggs into a flavorful elegant appetizer everyone will love

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 12 deviled egg halves
• Category: Appetizer
• Cuisine: American

Ingredients

Scale 1x2x3x

6 large eggs

3 ounces smoked salmon, finely chopped

3 tablespoons mayonnaise (preferably full-fat)

1 tablespoon sour cream

1 teaspoon Dijon mustard

1 teaspoon lemon juice, freshly squeezed

1 tablespoon finely chopped fresh dill

0.5 teaspoon smoked paprika, plus extra for garnish

Salt, to taste

Freshly ground black pepper, to taste

Capers, for garnish (optional)

Extra dill sprigs for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium heat, then immediately turn off the heat and cover the pan. Let the eggs sit, covered, for 10-12 minutes.

Cool and peel: Drain the hot water and plunge the eggs into an ice bath for at least 5 minutes. Gently tap the eggs on a hard surface to crack the shell, then peel.

Prepare the filling: Slice each egg in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Mix well. Fold in the smoked salmon and dill gently.

Fill the egg whites: Using a spoon or a piping bag, fill each egg white half with the salmon-yolk mixture.

Garnish and serve: Sprinkle a pinch of smoked paprika on top, add a few capers if desired, and finish with a small dill sprig. Chill for at least 30 minutes before serving.

Notes

Smoked Salmon Deviled Eggs bring a creamy, tangy filling paired with delicate smokiness for a flavor-packed twist on classic deviled eggs. Perfect for gatherings and impressing guests with a subtle sea-salty depth.

Smoked Salmon Deviled Eggs: Step-by-Step Instructions

1. Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over medium heat, then immediately turn off the heat and cover the pan. Let the eggs sit, covered, for 10-12 minutes. This gentle cooking yields perfectly set yolks without any pesky green rings.
2. Cool and peel: Drain the hot water and plunge the eggs into an ice bath for at least 5 minutes. This stops cooking and makes peeling so much easier. Gently tap the eggs on a hard surface to crack the shell, then peel.
3. Prepare the filling: Slice each egg in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Mix well – the filling should be creamy and smooth. When you add the smoked salmon and dill, fold them in gently. You’ll see little flecks of pink that promise a great taste.
4. Fill the egg whites: Using a spoon or a piping bag, fill each egg white half with the salmon-yolk mixture. Don’t be shy here—pile it up just enough so every bite has a perfect balance of filling and white.
5. Garnish and serve: Sprinkle a pinch of smoked paprika on top, add a few capers for pops of salty crunch if you like, and finish with a small dill sprig. Chill for at least 30 minutes to let the flavors meld beautifully.

Smoked Salmon Deviled Eggs: Tips for Success

• Freshness matters: Use the freshest eggs you can find for the best texture, and always opt for good-quality smoked salmon—its flavor is front and center here.
• Avoid overmixing yolks: Mix yolks until just creamy; too much mixing can make the filling dry or crumbly.
• Temperature balance: Make the filling at room temperature and chill the filled eggs afterward—this avoids cold mayo that can feel dense.
• Peel eggs carefully: Older eggs peel easier. If your eggs are too fresh, try letting them sit in the fridge for a few days or add a pinch of baking soda when boiling for easier peeling.
• Try a piping bag: For a pretty presentation, pipe the filling using a star tip. It looks professional and makes serving easier.

Smoked Salmon Deviled Eggs: Storage & Reheating

Store leftover smoked salmon deviled eggs in an airtight container in the fridge for up to 2 days. Because of the mayonnaise and sour cream, it’s best not to keep them longer to avoid any changes in texture or taste. I recommend storing filled eggs separate from garnishes like dill and capers, adding those fresh right before serving. This keeps everything crisp and fresh.

Reheating deviled eggs isn’t really recommended because eggs and creamy fillings can change texture when heated. If you want to serve them again, simply take them out from the fridge about 15-20 minutes ahead to take off the chill. They’ll taste delicious just slightly cooled, and the smokiness in the salmon really shines best this way.

Smoked Salmon Deviled Eggs: FAQ

Can I make smoked salmon deviled eggs ahead of time?

Yes! You can prepare the filling and hard boil the eggs a day ahead. It’s best to fill and garnish the eggs the same day you serve them for freshness and the best texture.

What can I substitute if I don’t have sour cream?

You can swap sour cream with Greek yogurt for a tangy, creamy alternative that also lightens the filling a bit while keeping that lovely texture.

Can I use fresh salmon instead of smoked salmon?

Fresh salmon won’t give you the same smoky, salty punch. If fresh salmon is all you have, you might want to cook and season it heavily or consider adding smoked salt or liquid smoke, but traditional smoked salmon is definitely the star here.

How do I prevent deviled eggs from turning green?

The greenish ring forms when eggs are overcooked or cooled too slowly. Sticking to the timing I mentioned—turn off heat and cover the pan, then ice bath—is the best way to keep yolks vibrant yellow and prevent that sulfur smell.

Can I add other herbs or spices to smoked salmon deviled eggs?

Absolutely! Chives, tarragon, or even a touch of horseradish can be delightful. Just add small amounts so the salmon flavor doesn’t get overshadowed.

Nutritional Information

The following values are estimates based on standard ingredient portions for one serving (two deviled egg halves):

• Calories: 110-130
• Fat: 9-11 grams
• Protein: 6-7 grams
• Carbohydrates: 1-2 grams

These numbers can vary depending on the exact brands and portions you use, especially with smoked salmon and mayonnaise so keep that in mind if you’re tracking macros. Overall, this is a protein-rich, low-carb snack that feels indulgent but doesn’t weigh you down.

Smoked Salmon Deviled Eggs: Final Thoughts

Making smoked salmon deviled eggs is one of the easiest ways to take a crowd-pleaser and turn it into something a little more elevated and memorable. I love how the flavors meld—a luscious filling speckled with smoky, briny bites, all nestled in tender egg whites. The recipe is straightforward, but there’s so much satisfaction in the layering of flavors and textures. You’ll want to keep this recipe handy for holiday parties, brunches, or just whenever you want to impress without sweating it. I’d love to hear how your version turns out, so please drop a comment or rating and share your tweaks. Happy cooking!