Smoked Salmon Devilled Eggs
If you’re looking to elevate a classic appetizer into something a little more refined, these smoked salmon deviled eggs do exactly that. Silky smoked salmon meets a creamy, lemony 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.
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.