Smoked Salmon Deviled Eggs
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Smoked Salmon Deviled Eggs are a delightful twist on the classic appetizer, bringing a touch of sophistication to your gatherings. These creamy, rich egg halves are elevated with the savory, smoky flavor of fresh smoked salmon, a hint of dill, and a splash of lemon juice for brightness. Perfectly seasoned, they strike a balance between indulgent and refreshing, making them a standout dish for brunches, parties, or simply as a snack to enjoy with friends. With their eye-catching presentation and delicious flavor, these deviled eggs are sure to impress your guests and leave them coming back for more.
An Elevated Deviled Egg Recipe:
Smoked salmon deviled eggs offer a delightful twist on the classic appetizer, combining the creamy richness of traditional deviled eggs with the savory, smoky flavor of salmon. To prepare, hard-boiled eggs are sliced in half, and the yolks are mixed with mayonnaise, Dijon mustard, and finely chopped smoked salmon, creating a luscious filling. This mixture is then spooned or piped back into the egg white halves, often garnished with fresh dill or chives for a pop of color and added freshness. The result is a sophisticated bite that is both elegant and comforting, perfect for gatherings or a cozy brunch at home. This is the perfect elevated deviled egg recipe for Easter!
Why You’ll Love This Recipe:
Rich in Flavor: The combination of creamy yolks and savory salmon creates a delightful harmony that is both satisfying and delicious.
Easy to Prepare: With simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels.
Perfect for Entertaining: Whether it’s a cozy gathering or a festive celebration, these salmon deviled eggs are sure to impress your guests.
Healthful Option: Packed with protein and omega-3 fatty acids from the salmon, these deviled eggs offer a nutritious bite that feels indulgent.
Gathering Ingredients:
Eggs. Large eggs work best for this recipe so that you get the most of your yolks! For deep yellow yolks, use eggs from pasture raised hens or from a small, local flock that grazes on fresh grass.
Mayonnaise.
Sour Cream.
Dijon mustard. You can substitute Dijon mustard for any other type of mustard you prefer.
Vinegar. For this recipe, I recommend using distilled white vinegar, but you can also use apple cider vinegar.
Dill. If you do not have access to fresh herbs, dried herbs can be used in their place. Simply reduce the amount by half.
Chives.
Smoked Salmon. You can find smoked salmon in most grocery stores in the deli department.
Salt & Pepper.
How to Make Smoked Salmon Deviled Eggs:
Step One: Begin by hard boiling the eggs.* Once they are hard boiled, chill the eggs fully in the refrigerator, about 2 hours.
Step Two: Taking the chilled eggs, slice them in half horizontally with a sharp knife. To avoid residue from the yolks on your knife, wipe down the knife between eggs.
Step Three: Gently remove the yolks. Place the yolks into a fine mesh sieve and press them through the sieve into a medium bowl. This will help to prevent any large clumps from forming in your filling. Set the halves of the egg whites on a flat plate and set these aside for now.
Step Four: To the same bowl with the yolks, add the mayonnaise, sour cream, Dijon mustard, vinegar, dill, chives, smoked salmon, salt, and pepper. Mix the ingredients together with a wooden spoon or silicone spatula until well combined, about 2 to 3 minutes. Adjust the seasonings to your taste.
Step Five: Transfer the filling to a disposable piping bag with the tip cut off. You can also use a fancier piping tip such as a French star tip. Pipe the filling to the well where the egg yolk used to be in each egg white half until they just poke out of the top. Otherwise, you can simply spoon the filling into the wells of the egg whites.
Step Six: Top each egg with a little chunk of smoked salmon and a sprig of fresh dill. Cover the eggs loosely with a cover or plastic wrap** and store in the refrigerator for at least 30 minutes before serving. These deviled eggs can be kept at their freshest for about 3 days in the fridge.
Tips for The Best SMoked Salmon Deviled Eggs:
Select Quality Salmon: Choose high-quality smoked salmon to enhance the flavor profile of your deviled eggs. Freshness matters, so look for salmon from reliable sources.
Add Fresh Herbs: Incorporate fresh dill, chives, or parsley for a burst of flavor and a touch of color. These herbs complement the salmon beautifully and add a delightful freshness.
Include Zesty Elements: A splash of lemon juice or a dash of horseradish can elevate the taste. Balance the rich flavors of the filling with some acidity or spice.
Chill Before Serving: Allow the filled eggs to chill in the refrigerator for at least 30 minutes. This helps the flavors meld and ensures a refreshing bite.
Make Ahead: These deviled eggs can be prepared a day in advance. Just keep the filling separate from the whites until you're ready to serve to maintain freshness.
Serving Suggestions:
Smoked Salmon Deviled Eggs offer a delightful burst of flavor that pairs beautifully with a variety of dishes. Consider serving them alongside a fresh arugula salad tossed with lemon vinaigrette for a bright contrast. They also complement a platter of crisp, pickled vegetables and creamy dill dip, which adds a crunchy texture and tangy taste. For a heartier option, enjoy them alongside a slice of homemade rye bread topped with cream cheese and capers, or serve them as an appetizer at a festive gathering with a chilled glass of sparkling wine. No matter the occasion, these pairings elevate your meal into a cozy and inviting experience.
Try serving this easy deviled eggs recipe alongside these delicious dishes at your next spring picnic:
Final Thoughts:
Elevate your gatherings with these Smoked Salmon Deviled Eggs, where creamy meets crunchy in every delightful bite. This elegant treat is not just a feast for the eyes but a flavor-packed indulgence that combines the rich taste of smoked salmon with the classic creaminess of deviled eggs. Perfect for brunches, picnics, or parties, these deviled eggs will impress your guests and leave them wanting more. With a simple recipe that features fresh ingredients and easy preparation, you'll find yourself reaching for this crowd-pleaser time and time again. Enjoy the perfect blend of sophistication and comfort as you serve up these delectable bites!
xoxo Kayla
Smoked Salmond Deviled Eggs
These creamy, rich egg halves are elevated with the savory, smoky flavor of fresh smoked salmon, a hint of dill, and a splash of lemon juice for brightness. Perfectly seasoned, they strike a balance between indulgent and refreshing, making them a standout dish for brunches, parties, or simply as a snack to enjoy with friends.
Ingredients
- 12 large eggs
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) distilled white vinegar
- 3 tbsp (9 g) fresh dill, minced
- 1 tbsp (3 g) fresh chives, minced
- 4 oz (113 g) smoked salmon, finely chopped, plus more for garnish
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Fresh dill, for garnish
Instructions
- Begin by hard boiling the eggs.* Once they are hard boiled, chill the eggs fully in the refrigerator, about 2 hours.
- Taking the chilled eggs, slice them in half horizontally with a sharp knife. To avoid residue from the yolks on your knife, wipe down the knife between eggs. Gently remove the yolks and place them into a medium bowl. Set the halves of the egg whites on a flat plate and set these aside for now.
- To the same bowl with the yolks, add the mayonnaise, Dijon mustard, vinegar, dill, chives, smoked salmon, salt, and pepper. Mix the ingredients together with a wooden spoon or silicone spatula until well combined, about 2 to 3 minutes. Adjust the seasonings to your taste.
- Transfer the filling to a disposable piping bag with the tip cut off. You can also use a fancier piping tip such as a French star tip. Pipe the filling to the well where the egg yolk used to be in each egg white half until they just poke out of the top. Otherwise, you can simply spoon the filling into the wells of the egg whites.
- Top each egg with a little chunk of smoked salmon and a sprig of fresh dill. Cover the eggs loosely with a cover or plastic wrap** and store in the refrigerator for at least 30 minutes before serving. These deviled eggs can be kept at their freshest for about 3 days in the fridge.
Notes
*To make hard boiled eggs: Bring a large pot of water to a rapid boil. Once the water is bubbling rapidly, carefully place the eggs into the water. Boil the eggs for 12 minutes. Meanwhile, fill a large bowl with ice water, heavy on the ice. Then shut the heat off and remove the pot from the heat source. With a slotted spoon, transfer the eggs to the ice water bath and leave until they cool enough to handle, about 5 to 7 minutes. Tap the eggs gently on the countertop, cracking the shells all over the surface of the egg. Peel off the shells. Store the peeled eggs in an airtight in the refrigerator for about 5 to 6 days.
**To store the eggs. It can feel a bit redundant to store your beautiful eggs covered with cling wrap, ruining their design! To fix this, simply stick a toothpicks into the fillings of the eggs and lay the cling wrap on top of the toothpicks, being careful not to piece it. This will lift the plastic wrap away from the eggs, but still seal in the freshness when wrapped under the plate.
Nutrition Facts
Calories
74
