If you’re looking to elevate a classic appetizer into something a little more refined, these smoked salmon devilled eggs do exactly that. Silky smoked salmon meets a creamy, hint of lemon filling with just the right touch of freshness, creating a bite that feels both indulgent and effortless. Perfect for brunch spreads, holiday entertaining, or anytime you want to impress without too much fuss. This version brings a sophisticated twist to a timeless favorite.
So far in my deviled egg experiments, these are my favorite. The smoky, savory flavor of the salmon pairs beautifully with the creamy filling and bright seasonings. Finished with capers and fresh dill, they make a stunning garnish that transforms these deviled eggs from “everyday” to something truly special. Prefer to keep it classic? Check out my traditional Deviled Eggs for a simpler, timeless option.
If you’re planning a full brunch menu, these will fit in nicely to a spread. Other items you might want to consider are: an Eggs Benedict Casserole, Brioche French Toast Casserole, and/or Quiche. For drinks, you can’t go wrong with classics like a Bloody Mary, Paloma, Limoncello Spritz, or Mimosas. And if you’re keeping things alcohol-free, Non-Alcoholic Mimosas and a Paloma Mocktail are just as festive and refreshing. Finish brunch off with a little something sweet like my Lemon Cookie Bars.
Why You Will Love These Smoked Salmon Devilled Eggs
- An elevated twist on a classic – Familiar comfort meets a sophisticated, brunch-worthy upgrade.
- Rich, creamy, and slightly smoky – The smoked salmon adds depth and a luxurious flavour.
- Perfect for entertaining – They look elegant on a platter but are surprisingly easy to make.
- Ideal for brunch spreads – Pairs beautifully with fresh herbs, citrus, and bubbly drinks.
- No complicated techniques – Simple steps with impressive results.
- Feels special without extra effort – A great way to elevate your menu without stress.
- Customizable garnish options – Top with dill, capers, or a squeeze of lemon for extra flair.
Equipment Needed to Make Smoked Salmon Devilled Eggs
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- Measuring Spoons
- Measuring Cups
- Hand mixer with a medium sized mixing bowl.
- Citrus Squeezer
- Piping Bag and Tips or zipper top bags (like a Ziploc)
- Slotted Spoon or Spider Skimmer
Ingredients
Large Eggs (cold) – the star of the show. Cold from the fridge will make sure they cook for the proper amount of time. Choose omega-3 eggs, pasture raised, or free range if you want the filling to be a bright orange/yellow color.
Smoked Salmon – adds the smokey salmon flavor.
Mayonnaise – adds moisture and creaminess subsequently helping in flavor and binding the ingredients.
Cream Cheese (full fat) – similar to mayonnaise, adds moisture and creaminess plus a bit of tang.
Fresh Lemon Juice – adds a bright acidity to help cut the richness of the filling and pairs well with salmon.
Chopped Fresh Dill – a great compliment to the salmon flavor
Dijon Mustard – adds a subtle bite to the flavor
Salt – helps to round out the flavor
Onion Powder – for seasoning
Pepper – for seasoning
Garnishes (optional)
- sprigs of dill
- capers
- small slice of smoked salmon
How To Make Smoked Salmon Devilled Eggs
Making Hard Boiled Eggs
A few of tips for making great hard boiled eggs are: to start with slightly older eggs. Eggs you buy at the grocery store and then let sit in the fridge for about 5–10 days significantly peel more easily than very fresh eggs. Tip number two – don’t over cook the eggs. So going directly from fridge into boiling water will make sure they cook for the proper amount of time. And finally, after cooking they go directly into an ice bath to stop the cooking process.
Bring a large pot of water to a boil. Carefully add the cold eggs from the fridge into the boiling water. Using a slotted spoon or spider skimmer will help to prevent breakage.
Reduce heat to a simmer and cook for 10 minutes.
During boiling give the eggs a strong stir with a wooden spoon to get the eggs moving in a circular fashion (but gently enough so they don’t crack). This helps to keep the yolk in the middle of the egg while it cooks. I try to keep them relatively moving in a circle for the first 5 minutes of cooking and then off an on after that. The stirring is optional, depends how picky you are about the final look.
After 10 minutes, transfer the eggs straightaway into a bowl of ice water and allow to cool for about 5 minutes.
Lightly tap and roll the egg, then peel starting from the wider end (where the air pocket is).
Preparing the Smoked Salmon Devilled Egg Filling
While eggs are cooling in the ice bath, cut some small slices of salmon off that will be used to top each devilled egg. The rest of the salmon can be finely chopped into an almost paste. Set aside.
Once cooled and peeled, place the egg on its side and slice it in half lengthwise, cutting from the top (narrow end) to the bottom (wide end) to create two equal halves.
Scoop the yolk out with a spoon and place in a bowl, then set the egg white halves aside.
To the bowl of yolks add the finely chopped smoked salmon, mayonnaise, cream cheese, lemon juice, fresh dill, Dijon mustard, salt and pepper, and onion powder. Cream everything together with a hand mixer – see Pro Tips and Tricks.
Add the smoked salmon devilled egg filling to a piping bag fitted with the large star tip. See Pro Tips and Tricks.
Finally, pipe the deviled egg filling into the hole left behind by the yolk. Do this for every egg half.
Top each egg with a sprig of dill, a piece of smoked salmon and a few capers. (I cut my capers in quarters, so they weren’t too big).
Eggs can be served immediately or placed in the fridge covered with plastic wrap to be stored until ready to serve.
Pro Tips and Tricks
- Using eggs that have been bought from the store and have sat in the fridge for 7-10 days surprisingly tend to be easier to peel than fresher eggs. The hardest eggs to peel seem to be eggs straight from the farm.
- The filling can be made yellow or more orange specifically by choosing eggs with orange yolks, like omega-3 eggs, free range, or pasture raised.
- Ice water stops the eggs from continuing to cook – which helps to prevent overcooked eggs. Overcooked eggs can develop the dreaded grey ring around the yolk, and the yolk becomes chalky instead of creamy.
- If you don’t have a hand mixer you can use a fork to mix the yolks with all the ingredients. Just try to make it as smooth as possible. Pressing yolks through a strainer will help smooth it out too.
- If you don’t have a piping bag with a star tip you can use a ziploc bag and snip off a corner to pipe the smoked salmon devilled egg filling into the whites. And if all else fails, you can use a spoon to scoop it in.
FAQs
What kind of smoked salmon is best for deviled eggs?
Cold-smoked salmon is best for deviled eggs because of its silky texture and delicate flavour. It blends smoothly into the filling or works well as an elegant garnish.
What toppings go well with smoked salmon deviled eggs?
Popular toppings include fresh dill, capers, lemon zest, and cracked black pepper. These enhance the smoky flavor of the salmon and add freshness and texture.
Can you make smoked salmon deviled eggs ahead of time?
Yes, you can make them up to 1 day in advance. For best results, store the filling and egg whites separately and assemble just before serving to maintain freshness and presentation.
What pairs well with smoked salmon deviled eggs?
They pair well with brunch dishes, light salads, and sparkling drinks. Their flavour also complements other seafood, fresh herbs, and citrus-based dishes.
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If You Liked This Smoked Salmon Deviled Egg Recipe…
If you liked this recipe, please consider rating the recipe and leaving a comment below – I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. For other great brunch recipes check out my Eggs Benedict Casserole, Brioche French Toast Casserole, and Quiche.
Smoked Salmon Devilled Eggs
Equipment
- Measuring Spoons
- Measuring Cups
- Hand mixer with a medium sized mixing bowl
- Citrus Squeezer
- Piping Bag and Tips or zipper top bags (like a Ziploc)
- Slotted Spoon or Spider Skimmer
Ingredients
- 12 Large Eggs 7-10 days old cold in the fridge
- 4 oz smoked salmon – divided
- 6 tbsp Mayonnaise
- 3 tbsp Cream Cheese full fat
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Chopped Fresh Dill
- 2 tsp Dijon Mustard
- ¼ tsp Salt
- ¼ tsp Onion Powder
- ⅛ tsp Pepper
Optional Garnishes
- Capers I cut mine into quarters
- Fresh Dill small sprigs
- Smoked Salmon Slice small
Instructions
Making Hard Boiled Eggs
- Bring a large pot of water to a boil. Carefully add the cold eggs from the fridge into the boiling water.12 Large Eggs
- Reduce heat to a simmer and cook for 10 minutes.
- Stirring with a wooden spoon to get the eggs moving in a circular fashion (but gently enough so they don't crack), helps to keep the yolk in the middle of the egg while it cooks. I try to keep them relatively moving in a circle for the first 5 minutes of cooking and then off an on after that.
- After 10 minutes, immediately transfer eggs straight into a bowl of ice water and allow to cool for about 5 minutes.
- Lightly tap and roll the egg, then peel starting from the wider end (where the air pocket is).
Preparing the Smoked Salmon Devilled Egg Filling
- While eggs are cooling in the ice bath, cut some small slices of salmon off that will be used to top each devilled egg. The rest of the salmon can be finely chopped into an almost paste. Set aside.4 oz smoked salmon – divided
- Once cooled and peeled, place the egg on its side and slice it in half lengthwise, cutting from the top (narrow end) to the bottom (wide end) to create two equal halves.
- Scoop the yolk out with a spoon and place in a bowl. Set the egg white halves aside.
- To the bowl of yolks add the finely chopped smoked salmon, mayonnaise, cream cheese, lemon juice, fresh dill, Dijon mustard, onion powder, and salt and pepper. Cream everything together with a hand mixer – see Pro Tips and Tricks.6 tbsp Mayonnaise, 3 tbsp Cream Cheese, 1 tbsp Fresh Lemon Juice, 1 tbsp Chopped Fresh Dill, 2 tsp Dijon Mustard, ¼ tsp Salt, ¼ tsp Onion Powder, ⅛ tsp Pepper
- Add the smoked salmon devilled egg filling to a piping bag fitted with the large star tip. See Pro Tips and Tricks.
- Pipe the deviled egg filling into the hole left behind by the yolk. Do this for every egg half.
- Top each egg with a sprig of dill, a piece of smoked salmon and a few capers.
- Eggs can be served immediately or placed in the fridge covered with plastic wrap to be stored until ready to serve.
Notes
- Using eggs that have been bought from the store and have sat in the fridge for 7-10 days tend to be easier to peel than fresher eggs. The hardest eggs to peel seem to be eggs straight from the farm.
- For a brighter orange filling choose eggs with orange yolks, like omega-3 eggs, free range, or pasture raised.
- Ice water stops the eggs from continuing to cook – which helps to prevent overcooked eggs. Overcooked eggs can develop the dreaded grey ring around the yolk, and the yolk becomes chalky instead of creamy.
- If you don’t have a hand mixer you can use a fork to mix the yolks with all the ingredients. Just try to make it as smooth as possible. Pressing yolks through a strainer will help smooth it out too.
- If you don’t have a piping bag with a star tip you can use a ziploc bag and snip off a corner to pipe the smoked salmon devilled egg filling into the whites. And if all else fails, you can use a spoon to scoop it in.
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