Smoked Salmon Deviled Eggs
Smoked salmon deviled eggs are a delicious twist on an appetizer classic. They are incredibly easy and only take a few minutes to put together.
Smoked salmon deviled eggs are a hit at any party. They mix the rich taste of smoked salmon with creamy eggs. Plus, they look pretty fancy, too. Making them is easy, even if cooking isn’t your thing.
They’re a fun twist on the usual snacks and will impress your friends. You don’t need to be a kitchen pro—just follow simple steps, and you’ll have a tasty treat everyone will want to try.
This recipe is straightforward. Many fancy recipes have cream cheese, sour cream, or capers. This is not that recipe.
Why make them?
- They are incredibly easy and only take a few minutes to put together.
- Great for last-minute guests since they are so fast to make.
- The salmon elevates a plain egg and makes it feel more fancy.
- Perfect for brunch, picnics, potlucks, and even game nights.
- With the herb garnish, they look fancy, so your guests will think you spent way more time than you did.
What you Need
- Eggs: Use large eggs for the best presentation.
- Mayonnaise: A good quality mayo, like Duke’s or Hellmann’s, is best. Don’t use salad dressing.
- Smoked Salmon: You can use smoked salmon or lox, whichever you have.
- Dry Mustard: Dry mustard adds a bit of kick
- Chives: You can use dried chives in a pinch, but fresh chives are best. You could also substitute finely minced red onion.
- Dill: Fresh dill compliments the eggs and the salmon.
- Salt and Pepper: Season with sea salt or kosher salt and freshly ground black pepper.
How to Make Them
Hard-boil your eggs in your preferred method. We love the instant pot hard-boiled eggs 5-5-5 method. This method produces perfect eggs every time, which are a breeze to peel.
Perfect Hard-Boiled Eggs
- Place the eggs in a saucepan. Barely cover them with cold water.
- Bring the pot to a boil. Remove the pot from the heat, but leave the cover on the pot.
- Let the pot sit for twelve minutes. Set a timer!
- Run cold water into the pot. Continue to run the cold water until all of the water in the pot is cold. Add ice to the cold water.
- Let them cool for five minutes.
- Peel. To peel, hit the rounded end of the egg on the counter. There is an air pocket there that should make the egg easier to start.
To Prepare the Eggs
Step One:
Peel the eggs. Slice them in half.
Step Two:
With both of your thumbs on the rounded side of the egg, gently ‘bend’ the egg white holding over a bowl, and the yolk will pop right out.
Step Three:
Mash yolks with a wide-tined fork.
How to Prepare the Filling
Step One:
Chop up the salmon.
Step Two:
Chop the dill and the chives.
Step Three:
Add the egg yolks and the rest of the ingredients to a medium bowl. Mash the yolks and mix everything well.
Set a timer! Unlike the eggs on the right, which are admittedly overcooked.
Step Four:
Mix well.
Use a spoon or a piping bag to fill the egg whites with the egg yolk mixture.
Garnish with dill and chives. We also used a small piece of bell pepper and a bit of smoked salmon to garnish.
What to do With Leftovers
Store leftovers in an airtight container for 1-2 days. They tend to dry out after a couple of days. Do not freeze leftovers.
Pro Tips for Perfect Deviled Eggs
- Buy the eggs in advance. Farm-fresh eggs are more difficult to peel. There is a lot of debate on this fact, but take our word for it. We have had hens for many years. If we don’t have eggs over two weeks old, we buy a dozen at the grocery store.
- Peel the eggs carefully. Rap the rounded end of the egg on your counter. There is an air pocket there, which will help you start the peel. If you have an egg that is difficult to peel, run it under cold water while you are peeling this may help the loosen the membrane from the egg white.
- Don’t skip the ice bath. This step is essential to stop the cooking and aid in the peeling.
- Use Mayonnaise. Don’t use salad dressing. The sweetness will clash with these deviled eggs.
- Finely chop the ingredients. You don’t want any large chunks of salmon or herbs in the filling.
More Deviled Egg Recipes
More Salmon Recipes
Helpful Tools
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
Please ask any questions or share your comments in the comments section below. We’d love to hear from you.
I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Smoked Salmon Deviled Eggs
Ingredients
- 12 eggs hard boiled, see instructions in post
- 2 ounces lox or smoked salmon
- 1/2 cup mayonnaise
- 1 teaspoon dry mustard
- 1 teaspoon chopped dill, fresh
- 1 teaspoon chopped fresh chives
- 1 teaspoon cracked black pepper
- 1 teaspoon Salt
Instructions
- Hard boil the eggs. Place eggs in a saucepan. Barely cover them with water. Bring to a boil. When the water boils. Remove the pot from the heat. Keep it covered for 12 minutes. Then place the eggs in an ice bath for 5 minutes to cool12 eggs
- Peel eggs.
- Slice in half, lengthwise.
- Remove yolks, add to small bowl.
- Mash yolks with fork or pastry blender.
- Add mayonnaise, spices, herbs, and chopped salmon.2 ounces lox or smoked salmon, 1/2 cup mayonnaise, 1 teaspoon dry mustard, 1 teaspoon chopped dill, fresh, 1 teaspoon chopped fresh chives, 1 teaspoon cracked black pepper, 1 teaspoon Salt
- Fill egg white centers with egg yolk mixture with spoon or pipe it in.
- Garnish with additional jalapeno slices or minced jalapeno, parsley or cayenne chili powder, if desired.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!
