Smoked Salmon Deviled Eggs Recipe
Creamy, tangy, and just a little bit fancy, this Smoked Salmon Deviled Eggs Recipe turns simple hard‑boiled eggs into a party-worthy appetizer that works for brunch, holidays, or a quiet glass of wine on a Tuesday night.
I’ve been making deviled eggs since the 1980s, but adding smoked salmon was a game-changer. These smoked salmon eggs feel elegant, but they’re secretly very easy deviled eggs that you can prep ahead and keep chilled. They work as a smoked salmon appetizer for Easter, Mother’s Day, bridal showers, or that Sunday brunch egg recipe you pull out when you want something a little special without fussing over the stove for hours.
Think of all the classics you love about creamy deviled eggs—smooth yolks, a hint of tang, a gentle kick of Dijon—and then fold in chopped smoked salmon, fresh dill, and a squeeze of lemon. You end up with stuffed eggs with salmon that taste like a cross between a bagel shop and a cozy holiday buffet. They’re rich but still feel light, and thanks to the salmon they’re packed with protein and omega‑3s, which makes me feel just a bit better about “testing” three of them before guests arrive.
Let me walk you through how I make this salmon egg hors d’oeuvre for family parties, plus a few variations if you like things extra zippy or need something gluten‑free, dairy‑free, or lower in mayo.
Why You’ll Love This Smoked Salmon Deviled Eggs Recipe
- Bursting with flavor – Smoky salmon, bright lemon, and tender eggs make every bite feel special.
- Perfect for parties – These party appetizer eggs look fancy on a platter but disappear fast.
- Make-ahead friendly – You can prep the filling and eggs hours ahead so you aren’t scrambling when guests walk in.
- Protein-packed – Eggs and salmon together give you a satisfying, high‑protein bite that actually keeps people full.
- No oven needed – Great for summer entertaining when you don’t want the kitchen heating up.
- Flexible and forgiving – You can adjust the creaminess, seasoning, and salmon level to match your taste.
- Crowd-pleaser – Works for brunch, baby showers, potlucks, and holiday buffets; people always ask for the deviled eggs recipe.
- Beautiful presentation – A sprinkle of dill and paprika makes them look like restaurant-style canapés with very little extra work.
Ingredients
Here’s everything you need to make this Smoked Salmon Deviled Eggs Recipe at home. I’ve added a few notes so you get the best flavor and texture.
-
12 large eggs
(Use the oldest eggs in your carton if you can—slightly older eggs peel more easily.) -
3–4 oz smoked salmon, finely chopped
(Cold-smoked salmon or lox works best; choose a good-quality brand that you’d enjoy on a bagel.) -
3 ½ to 4 Tbsp mayonnaise
(Use a real, full-fat mayo for the creamiest deviled eggs; I like Hellmann’s/Best Foods.) -
2 Tbsp plain Greek yogurt or sour cream
(Greek yogurt keeps it a bit lighter and adds protein; sour cream gives a richer, tangier taste.) -
1 ½ tsp Dijon mustard
(Adds depth and a little heat without overpowering the salmon.) -
1–2 tsp fresh lemon juice, plus more to taste
(Brightens everything—start with 1 teaspoon, then add more if you like more zing.) -
2 Tbsp finely minced red onion or shallot
(Shallot is a bit milder; red onion gives a sharper bite.) -
2 Tbsp finely chopped fresh dill, plus extra for garnish
(Fresh dill is classic with salmon—dry dill just doesn’t have the same flavor.) -
¼ tsp garlic powder
(Gives a savory note without raw garlic’s harshness.) -
¼ tsp kosher salt, plus more to taste
(Go easy at first—smoked salmon can already be salty.) -
⅛–¼ tsp freshly ground black pepper
-
Paprika, for garnish
(Smoked or sweet—either is lovely; smoked paprika will boost that smoky profile.) -
Optional: 1–2 tsp capers, drained and chopped
(For extra briny, bagel-shop flavor; I love them, but they’re not mandatory.)
A quick note on the eggs: If you have farm-fresh eggs from a local farmer’s market, they’ll taste amazing, but they can be trickier to peel. If I’m hosting, I honestly grab a regular carton from the grocery store a week ahead and tuck it in the back of the fridge. It makes peeling a lot easier.
Directions
-
Cook the eggs
Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring the water to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 11–12 minutes. This gives you fully set but still tender yolks—perfect for creamy deviled eggs. -
Cool and peel
Use a slotted spoon to move the eggs into a large bowl of ice water. Let them cool for at least 10–15 minutes. Cooling quickly helps prevent that gray ring around the yolk and makes them easier to peel. Gently tap each egg on the counter and peel under running water if the shells cling. -
Slice and separate the yolks
Pat the peeled eggs dry with a paper towel. Slice each egg in half lengthwise with a sharp knife, wiping the knife if it gets messy. Carefully pop the yolks into a medium mixing bowl and place the egg whites on a platter or large tray. -
Mash the yolks
Use a fork to mash the yolks until they’re as smooth as possible and there are no big chunks. The smoother your yolk base, the silkier your smoked salmon deviled egg filling will be. -
Mix the creamy base
Add the mayonnaise, Greek yogurt or sour cream, Dijon mustard, 1 teaspoon lemon juice, garlic powder, salt, and pepper to the yolks. Stir and mash with the fork until very smooth. If it looks dry or crumbly, add another ½ to 1 tablespoon of mayo. You want a soft, pipeable consistency—something like mashed potatoes crossed with a thick pudding. -
Fold in the flavor
Gently fold in the chopped smoked salmon, red onion or shallot, fresh dill, and capers (if using). Taste and adjust: add another splash of lemon juice for brightness, a pinch more salt or pepper, or a spoonful of yogurt if you’d like it silkier. Remember, the flavors will strengthen a little as the filling chills. -
Fill the egg whites
You can keep this simple and use a small spoon to fill each egg white, mounding the filling slightly. For a prettier smoked salmon appetizer platter, scoop the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off) and pipe it into each egg half. -
Garnish and chill
Sprinkle the tops lightly with paprika, then add tiny pieces of smoked salmon or a little dill frond for a finishing touch. Cover the tray loosely with plastic wrap and chill for at least 30 minutes. This rest time helps the flavors meld and the filling firm up slightly. -
Serve and enjoy
Arrange your stuffed eggs with salmon on a pretty platter. I like to tuck in a few lemon wedges and extra dill around the edges. Serve cold as a brunch egg recipe, snack, or passed hors d’oeuvre with sparkling wine or a crisp white.
Servings & Timing
- Yield: 24 deviled egg halves (12 whole eggs)
- Prep Time: About 20 minutes (peeling and mixing)
- Cook Time: 12 minutes for the eggs
- Chill Time: 30 minutes (recommended)
- Total Time: About 1 hour, including chilling
If you’re making these for a party, plan on 2–3 pieces per person, more if they’re one of only a few appetizers. In my family, deviled eggs vanish first, so I usually double the batch for holidays.
Variations
- Everything bagel twist: Sprinkle the tops with everything bagel seasoning instead of (or along with) paprika for a bagel-and-lox vibe.
- Herby lemon version: Add extra lemon zest and swap half the dill for chives and parsley for a brighter, garden-fresh flavor.
- Spicy smoked salmon deviled eggs: Stir in ½–1 teaspoon prepared horseradish or a few dashes of hot sauce to the yolk mixture.
- Cucumber crunch: Fold in very finely diced cucumber (seeds removed) for a refreshing bite and extra texture.
- Dairy-free: Skip the yogurt or sour cream and use all mayonnaise, then thin slightly with a teaspoon or two of almond milk or water if needed.
- Low-sodium: Choose a lower-sodium smoked salmon, go very light on the added salt, and skip the capers.
If you enjoy playing with flavor, this deviled eggs recipe is a great base—just keep your add-ins finely chopped so the filling stays smooth enough to pipe.
Storage & Reheating
- Refrigeration: Store leftover smoked salmon deviled eggs in a single layer in an airtight container in the fridge for up to 2 days. Because of the seafood and mayo, I don’t like to push it past that.
- Make-ahead tip: For the best texture, you can cook and peel the eggs, cut them in half, and mix the filling up to 24 hours in advance. Store the whites and filling separately (filling in a covered bowl or piping bag). Fill and garnish the eggs a few hours before serving.
- Freezing: I don’t recommend freezing deviled eggs; the whites turn rubbery and the filling can separate.
- “Reheating”: These are served cold, so no heating is needed. If they’ve been in the fridge a long time, let them sit at room temperature for 10–15 minutes before serving so the flavors open up a bit.
A small safety reminder from the mom in me: don’t leave these out at room temperature longer than 2 hours, or 1 hour if your kitchen is very warm.
Notes from My Kitchen
- Egg size matters: If your eggs are smaller than “large,” your filling might be a little on the dry side. In that case, add another spoonful of mayo or yogurt until it loosens up.
- Super-smooth filling trick: If you want extra silky, restaurant-style creamy deviled eggs, press the yolk mixture through a fine-mesh sieve before folding in the salmon and herbs. It’s a tiny bit fussy but makes the filling unbelievably smooth.
- Watch the salt: Smoked salmon, capers, and even some mustards carry a lot of salt. Always taste the filling before adding more. I learned this the hard way with a very salty batch one Easter.
- Use what you have: If you only have regular yellow mustard, use 1 teaspoon instead of Dijon and adjust to taste. It’ll still be delicious, just a little more “classic picnic” than “fancy brunch.”
- Serving idea: Place each deviled egg on a thin cucumber slice or a small square of pumpernickel bread for a more substantial hors d’oeuvre.
- A little color goes a long way: That last sprinkle of paprika and fresh dill really makes these party appetizer eggs look polished, so don’t skip it if you’re serving guests.
If you enjoy this version, you might also like experimenting with a plain base and then offering a little “deviled egg bar” for guests—put out toppings like bacon, pickled onions, chives, or extra salmon and let people pick their favorites.
FAQs
Can I use canned salmon instead of smoked salmon?
You can, but the flavor will be different—more like a salmon salad deviled egg. If you try it, drain it very well and add a bit more lemon and dill.
Are these gluten-free?
Yes, this Smoked Salmon Deviled Eggs Recipe is naturally gluten-free as written, as long as your mustard and mayonnaise are gluten-free (most major brands are).
Can I use hot-smoked salmon instead of cold-smoked or lox?
Yes, hot-smoked salmon works and gives a meatier texture and stronger smoke flavor. Just flake it very finely so the filling stays smooth.
How far ahead can I fill the eggs?
You can fill them up to 6–8 hours ahead. Keep them covered and chilled, then garnish with fresh dill and paprika right before serving for the freshest look.
My eggs are hard to peel—any tips?
Cool them in ice water, crack the shell all over, and peel under a gentle stream of running water. Using slightly older eggs and not fresh-from-the-farm ones also helps a lot.
Can I make these without mayonnaise?
Yes, you can use all Greek yogurt or a mix of Greek yogurt and a little olive oil. The flavor will be tangier and a bit less rich than classic deviled eggs.
What if my filling is too runny?
Stir in an extra mashed yolk (if you have one), or add a spoonful of very finely grated Parmesan or cream cheese. Chill the mixture for 15–20 minutes and it will firm up slightly.
What should I serve with smoked salmon deviled eggs?
They’re wonderful with a simple green salad, sliced cucumbers, roasted potatoes, or a brunch spread with bagels, fruit, and a light sparkling wine.
Conclusion
These smoked salmon deviled eggs bring together everything I love about entertaining food: they’re simple, pretty, and packed with flavor, and they make guests feel like you went the extra mile even though you didn’t spend all day cooking. This Smoked Salmon Deviled Eggs Recipe works just as well for a holiday table as it does for a laid-back weekend brunch.
If you try it, let me know how it turns out—leave a comment with your tweaks, or tell me if your family devoured them as fast as mine does. And if you enjoy these, you might like experimenting with other deviled egg ideas, like a classic version or an everything bagel-style deviled egg, so you can build your own little egg platter for your next gathering.
Smoked Salmon Deviled Eggs
Ingredients
- 12 large eggs use slightly older eggs for easier peeling
- 3-4 oz smoked salmon cold-smoked salmon or lox, finely chopped
- 3 1/2-4 Tbsp mayonnaise full-fat for best texture
- 2 Tbsp plain Greek yogurt or sour cream
- 1 1/2 tsp Dijon mustard
- 1-2 tsp fresh lemon juice plus more to taste
- 2 Tbsp red onion or shallot finely minced
- 2 Tbsp fresh dill finely chopped, plus extra for garnish
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt plus more to taste
- 1/8-1/4 tsp freshly ground black pepper
- paprika for garnish; smoked or sweet
- 1-2 tsp capers optional, drained and chopped
Instructions
- Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 11–12 minutes for fully set but tender yolks.12 large eggs
- Transfer the cooked eggs to a large bowl of ice water and cool for 10–15 minutes. Gently tap each egg on the counter and peel, running under water if the shells cling.12 large eggs
- Pat the peeled eggs dry. Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks into a mixing bowl and arrange the egg white halves on a platter.12 large eggs
- Use a fork to mash the yolks until very smooth with no large pieces remaining.
- Add the mayonnaise, Greek yogurt or sour cream, Dijon mustard, 1 teaspoon lemon juice, garlic powder, salt, and pepper to the mashed yolks. Stir and mash until very smooth and creamy, adding up to 1/2–1 tablespoon more mayo if the mixture seems dry. Aim for a soft, pipeable consistency.3 1/2-4 Tbsp mayonnaise, 2 Tbsp plain Greek yogurt or sour cream, 1 1/2 tsp Dijon mustard, 1-2 tsp fresh lemon juice, 1/4 tsp garlic powder, 1/4 tsp kosher salt, 1/8-1/4 tsp freshly ground black pepper
- Gently fold in the chopped smoked salmon, minced red onion or shallot, fresh dill, and capers if using. Taste and adjust with more lemon juice, salt, or pepper as desired.3-4 oz smoked salmon, 2 Tbsp red onion or shallot, 2 Tbsp fresh dill, 1-2 tsp capers
- Spoon or pipe the smoked salmon filling into each egg white half, mounding it slightly. For a neater look, transfer the filling to a piping bag fitted with a star tip or use a zip-top bag with a corner snipped off.
- Lightly dust the tops with paprika and garnish with small dill sprigs or tiny pieces of smoked salmon if desired. Cover loosely and chill for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.3-4 oz smoked salmon, 2 Tbsp fresh dill, paprika
- Arrange the deviled eggs on a platter with extra dill and lemon wedges if you like. Serve cold as an appetizer, brunch dish, or hors d’oeuvre.
