Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs are a creamy, elegant twist on classic deviled eggs, with cold-smoked salmon, dill, capers, and lemon for a brunch- or party-ready appetizer that feels special but is surprisingly easy to make.
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.
Notes
Yield: about 24 deviled egg halves (8–12 servings, depending on appetite). For storage, keep filled eggs in a single layer in an airtight container in the refrigerator and enjoy within 1–2 days. For the best make-ahead method, store egg whites and filling separately, then fill and garnish 1–2 hours before serving. Deviled eggs do not freeze well. To keep the eggs stable on a platter, serve on lettuce leaves, herbs, or a thin layer of salt, or trim a tiny slice off the bottom of each egg white so it sits flat.
Nutrition
Calories: 90kcal
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