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Smoked Salmon Deviled Eggs Recipe
If you love classic deviled eggs but want something a little more elegant for brunch or a party, this Smoked Salmon Deviled Eggs Recipe gives you a creamy, savory, absolutely crowd-pleasing twist.
Smoked Salmon Deviled Eggs Recipe – Creamy, Elegant, and Surprisingly Easy
These smoked salmon deviled eggs are my go-to when I need a pretty appetizer that feels special but doesn’t keep me trapped in the kitchen. Think classic creamy deviled eggs recipe meets smoked salmon appetizer you’d find at a nice brunch spot.
They’re rich but still light, protein-packed, naturally low-carb, and they always disappear from the tray long before the chips and dip. I love serving these for Easter, Mother’s Day brunch, baby showers, holiday parties, or honestly, just a lazy Sunday “snack dinner” with a glass of white wine.
This recipe grew out of my love for smoked salmon eggs at hotel brunch buffets. You know those carved smoked salmon platters with capers, red onion, and dill? I wanted all that flavor, but in a bite-sized, easy-to-serve package. Stuffed eggs with salmon turned out to be the perfect answer—elegant enough for a wedding shower, easy enough for a Tuesday.
And if you’re watching carbs or gluten, these creamy deviled eggs fit in beautifully. No bread, no fuss, just big flavor and simple ingredients you can find at any grocery store in the United States.
Why You’ll Love This Smoked Salmon Deviled Eggs Recipe
- Perfect party finger food – These smoked salmon deviled eggs look fancy on a platter but are easy to pick up and eat in one or two bites.
- Make-ahead friendly – You can cook the eggs and mix the filling a day ahead, then pipe and garnish right before guests walk in.
- Protein-packed and low-carb – Great for guests who are gluten-free, keto, or just trying to balance out the dessert table.
- Big flavor, simple ingredients – Smoked salmon, eggs, a little mayo and mustard, plus dill and lemon—that’s it.
- Works for brunch or cocktails – This recipe fits in at a brunch buffet just as nicely as an evening appetizer spread.
- Customizable – You can make them as creamy, tangy, or smoky as you like with a few easy tweaks.
- Pretty on the plate – That pale salmon-pink filling with bright green dill and little capers? Gorgeous, no fancy decorating skills needed.
- Scales up beautifully – Double or triple the recipe for a big crowd; people always grab two or three at a time.
Ingredients for Smoked Salmon Deviled Eggs
This Smoked Salmon Deviled Eggs Recipe uses basic pantry staples plus smoked salmon and fresh dill. Here’s what you’ll need:
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12 large eggs
- Older eggs peel easier than super-fresh ones; if you have a choice, use eggs that are 5–7 days old.
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4 oz (about 115 g) cold-smoked salmon, finely chopped
- Look for cold-smoked salmon or Nova lox, not hot-smoked. Hot-smoked is flakier and drier and will change the texture.
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3–4 Tbsp mayonnaise
- Use a real-mayo brand you like (Duke’s, Hellmann’s, or your favorite). Start with 3 Tbsp and add more for extra creaminess.
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2–3 tsp Dijon mustard
- Dijon adds a gentle tang and depth; yellow mustard works in a pinch but will taste sharper.
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2 tsp fresh lemon juice
- Fresh is best here; it brightens the salmon and keeps the filling from feeling too heavy.
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2–3 Tbsp finely chopped fresh dill, plus extra for garnish
- Dill is classic with smoked salmon; flat-leaf parsley can step in if you’re not a dill fan.
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2 Tbsp finely minced red onion or shallot
- This gives a little bite and that lox-and-bagel vibe. Rinse in cold water if you want a milder taste.
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2–3 tsp capers, drained and roughly chopped, plus extra whole capers for garnish (optional)
- Capers add that briny, salty note that pairs beautifully with salmon.
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2–3 Tbsp sour cream or plain Greek yogurt (optional, for extra creaminess)
- Whole milk Greek yogurt keeps things on the lighter side while still creamy.
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¼–½ tsp kosher salt, or to taste
- Start light—smoked salmon and capers are already salty. Taste as you go.
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¼ tsp freshly ground black pepper
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Pinch of paprika or smoked paprika, for garnish (optional)
If you’re cooking for a larger gathering, you can easily scale this up—just make sure your smoked salmon doesn’t overpower the eggs. I’ve found that around 4 oz salmon per dozen eggs gives a nice balance.
How to Make Smoked Salmon Deviled Eggs
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Hard-boil the eggs
Place the eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes. This gives firm, bright yellow yolks without that gray ring. -
Chill and peel the eggs
Transfer the eggs to an ice bath (a large bowl filled with ice and cold water) and let them cool at least 10 minutes. Cooling helps the shells release more easily. Gently tap each egg on the counter, roll it to crack the shell, and peel under a thin stream of cool water if needed. -
Slice and separate
Pat the peeled eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully pop the yolks into a medium mixing bowl, and set the egg white “cups” on a platter or tray. -
Mash the yolks
Use a fork to mash the yolks until they’re fine and crumbly—this is the key to silky, creamy deviled eggs. If there are big lumps now, they’ll show up in the filling later. -
Make the creamy smoked salmon filling
To the bowl with mashed yolks, add mayonnaise, Dijon mustard, lemon juice, and (if using) sour cream or Greek yogurt. Stir until smooth. Then fold in the chopped smoked salmon, dill, red onion or shallot, and chopped capers. Mix until everything is well combined. -
Season to taste
Taste a little bit of the filling. Add salt and black pepper as needed. Remember—smoked salmon and capers can surprise you with their saltiness, so season slowly. If the filling seems too thick, stir in an extra teaspoon of mayo, yogurt, or even a tiny splash of water until it’s creamy and pipeable. -
Fill the egg whites
You can do this the simple way with a spoon, or the fancy way with a piping bag. For an easy “restaurant” look, scoop the filling into a zip-top bag, push it down into a corner, snip off the tip, and pipe a swirl into each egg white half. -
Garnish like you mean it
Top each egg with a few tiny flakes of smoked salmon (if you have a little left), a sprig of fresh dill, and a caper or two. Sprinkle lightly with paprika or smoked paprika if you like that classic deviled egg look. -
Chill before serving
Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving. This helps the flavors meld and the filling firm up just a bit, so the eggs hold their shape on the platter.
Servings & Timing
- Yield: 24 deviled egg halves (about 8–12 servings, depending on appetite)
- Prep Time: 20–25 minutes (including chopping and mixing)
- Cook Time: 10–12 minutes for the eggs
- Chill Time: 30 minutes
- Total Time: About 1 hour (most of that hands-off while eggs cook and chill)
For a larger brunch spread, I usually plan on 2–3 smoked salmon eggs per person, more if you’re feeding serious deviled egg fans. And yes, some folks will absolutely come back for seconds.
Tasty Variations on Smoked Salmon Deviled Eggs
You know what? Once you make these a couple of times, it’s fun to play around. Here are a few twists I’ve tried and loved:
- Extra-Lemony Version – Add lemon zest along with the juice for a brighter, more citrus-forward filling.
- Herb Garden Eggs – Mix in fresh chives and parsley along with the dill, and top with a tiny ring of chive.
- Spicy Smoked Salmon Deviled Eggs – Stir in a little prepared horseradish or a few dashes of hot sauce for a gentle kick.
- Capers & Crunch – Add finely diced celery for a light crunch, especially nice if you’re serving these as a salmon egg hors d’oeuvre before dinner.
- No-Mayo Greek Yogurt Swap – Use Greek yogurt in place of mayonnaise for a lighter, tangier version that still tastes creamy.
- Everything Bagel Style – Sprinkle the tops with everything bagel seasoning and add a tiny triangle of toasted bagel chip on the side.
Storage & Make-Ahead Tips
Smoked salmon deviled eggs are a great make-ahead party appetizer eggs, but you want to store them safely and keep that filling tasting fresh.
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Fridge storage:
- Store the filled deviled eggs in a single layer in an airtight container in the refrigerator.
- They’re best eaten within 24 hours, but will keep well for up to 2 days.
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Make-ahead trick:
- Cook, peel, and halve the eggs, then store the whites and filling separately.
- Keep the egg whites covered in the fridge and the filling in a sealed container or piping bag.
- Fill and garnish the eggs within 1–2 hours of serving for the freshest look and texture.
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Freezing?
- Unfortunately, deviled eggs don’t freeze well. The whites get rubbery and the filling can separate. Keep this one as a fresh recipe.
Smoked salmon is perishable, so always keep these chilled until you’re ready to serve. If I’m setting them out for a long party, I like to place the serving tray over a larger tray filled with ice—simple and effective.
Notes from My Kitchen (and a Few Lessons Learned)
- Peeling eggs without tears: If peeling eggs has ever made you want to cry, you’re not alone. Using an ice bath and slightly older eggs really helps. You can also steam eggs instead of boiling; many readers swear steamed eggs peel even easier.
- Texture matters: Don’t rush the yolk mashing step. A minute or two with a fork (or pressing through a fine-mesh sieve if you’re feeling extra) makes the filling ultra-smooth.
- Balance the salt: Between the smoked salmon, capers, and sometimes salty mayo, it’s easy to over-salt. Taste before you add extra salt—it’s much easier to add than to fix.
- Pipe for presentation: I’m a 50-year-old grandma with very little patience for fussy food styling, but even I’ll admit that using a piping bag makes these creamy deviled eggs look like they came from a catering tray. A simple star tip works wonders.
- Flavor develops over time: The filling tastes even better after resting 30–60 minutes in the fridge. The dill, lemon, and salmon have time to mingle, so don’t skip that short chill.
Honestly, the biggest thing I learned testing this recipe over and over is that people feel spoiled when they see smoked salmon deviled eggs on a platter. It feels like you went the extra mile, even though it’s just a smart twist on a very simple deviled eggs recipe.
FAQs About Smoked Salmon Deviled Eggs
1. Can I use canned salmon instead of smoked salmon?
You can, but the flavor will be different. Canned salmon works if you want a salmon deviled egg without the smoky taste—just drain it well and flake it finely.
2. Are these gluten-free?
Yes, this smoked salmon deviled eggs recipe is naturally gluten-free, as long as your mayo and mustard are gluten-free (most major brands are, but check the label if you’re serving someone with celiac).
3. Can I make these the night before?
Yes. For the best texture and look, prepare the egg whites and filling the night before and keep them separate, then fill and garnish the eggs the next day.
4. What kind of smoked salmon is best?
Cold-smoked salmon or Nova lox is ideal for these smoked salmon eggs because it’s silky, tender, and easy to chop finely. Hot-smoked salmon is firmer and flakier; you can use it, but the filling will be chunkier and less creamy.
5. How do I keep the egg whites from sliding around on the platter?
You can place the eggs on a bed of lettuce leaves, fresh herbs, or even a thin layer of salt on the tray. Another trick is to slice a tiny bit off the bottom of each egg white so it sits flat.
6. My filling is too runny—can I fix it?
Yes. Add extra mashed egg yolk if you have some, or stir in a small spoonful of cream cheese, Greek yogurt, or more smoked salmon to thicken the mixture.
7. Can I skip the capers or onion?
Absolutely. If you’re serving kids or anyone who doesn’t like those stronger flavors, you can leave out capers and red onion and rely on the smoked salmon, dill, and lemon for flavor.
8. Are these okay for brunch if I’m already serving regular deviled eggs?
Yes, and I actually recommend it. Offering both classic and smoked salmon deviled eggs gives guests a choice and makes your brunch egg recipe selection feel more thoughtful and fun.
Final Thoughts
These Smoked Salmon Deviled Eggs are one of those recipes that look restaurant-fancy but feel homey and familiar, like the deviled eggs you grew up with—just dressed up a bit for company. They’re creamy, tangy, smoky, and perfect for brunch, showers, holidays, or any time you want a pretty plate of party appetizer eggs that vanish fast.
Give this Smoked Salmon Deviled Eggs Recipe a try and let me know how it goes—did your family love them, too? Leave a comment, share your own variations, and if you’re still in a deviled egg mood, try my classic creamy deviled eggs next for a full platter of crowd-pleasers.
Smoked Salmon Deviled Eggs
Ingredients
- 12 large eggs 5–7 days old if possible; older eggs peel more easily
- 4 oz cold-smoked salmon finely chopped; use cold-smoked or Nova lox, not hot-smoked
- 3-4 tablespoons mayonnaise start with 3 Tbsp; add more for extra creaminess
- 2-3 teaspoons Dijon mustard yellow mustard can be used but will taste sharper
- 2 teaspoons fresh lemon juice freshly squeezed for best flavor
- 2-3 tablespoons fresh dill finely chopped, plus extra sprigs for garnish
- 2 tablespoons red onion or shallot finely minced; rinse in cold water for a milder taste
- 2-3 teaspoons capers drained and roughly chopped, plus extra whole capers for garnish (optional)
- 2-3 tablespoons sour cream or plain Greek yogurt optional, for extra creaminess; use whole milk Greek yogurt for a lighter option
- 1/4-1/2 teaspoon kosher salt or to taste; go light because salmon and capers are salty
- 1/4 teaspoon freshly ground black pepper
- paprika or smoked paprika pinch, for garnish (optional)
Instructions
- Place the eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit in the hot water for 10–12 minutes for firm, bright yellow yolks.12 large eggs
- Transfer the cooked eggs to an ice bath (a large bowl filled with ice and cold water) and let them cool for at least 10 minutes. Gently tap each egg on the counter, roll to crack the shell, and peel, using a thin stream of cool water if needed to help release the shell.12 large eggs
- Pat the peeled eggs dry with a paper towel. Slice each egg in half lengthwise. Carefully pop the yolks into a medium mixing bowl and arrange the egg white halves on a platter or tray, cut-side up.12 large eggs
- Use a fork to mash the egg yolks until they are very fine and crumbly with no large lumps. A smooth mash is key to getting a silky, creamy filling.12 large eggs
- To the bowl of mashed yolks, add the mayonnaise, Dijon mustard, lemon juice, and, if using, sour cream or Greek yogurt. Stir or whisk until the mixture is smooth and creamy.3-4 tablespoons mayonnaise, 2-3 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 2-3 tablespoons sour cream or plain Greek yogurt
- Fold in the finely chopped cold-smoked salmon, chopped dill, minced red onion or shallot, and chopped capers. Mix until everything is evenly combined and distributed through the yolk mixture.4 oz cold-smoked salmon, 2-3 tablespoons fresh dill, 2 tablespoons red onion or shallot, 2-3 teaspoons capers
- Taste the filling and season lightly with kosher salt and freshly ground black pepper, keeping in mind that smoked salmon and capers are already salty. If the filling is too thick, add a bit more mayonnaise, yogurt, or a tiny splash of water until it is creamy and pipeable.1/4-1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Spoon or pipe the smoked salmon filling into each egg white half, mounding it slightly. For a neater, more decorative look, transfer the filling to a piping bag or a zip-top bag with the corner snipped off and pipe it into the egg white cups.
- Garnish each deviled egg with a small flake of smoked salmon if you have extra, a tiny sprig of fresh dill, and a caper or two. Lightly dust with paprika or smoked paprika if desired.4 oz cold-smoked salmon, 2-3 tablespoons fresh dill, 2-3 teaspoons capers, paprika or smoked paprika
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the filling to firm slightly so the eggs hold their shape.
