Smoked Salmon Deviled Eggs
Creamy, tangy deviled eggs upgraded with smoked salmon, fresh dill, lemon, and a touch of Dijon. Perfect for brunch, holidays, parties, or an elegant snack with a glass of wine.
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.
Notes
Storage: Store leftovers in a single layer in an airtight container in the refrigerator for up to 2 days. Do not freeze. For best make-ahead results, cook, peel, and halve the eggs and prepare the filling up to 24 hours in advance; store whites and filling separately and fill a few hours before serving. Variations: Top with everything bagel seasoning instead of paprika; add lemon zest and swap some dill for chives and parsley; add horseradish or hot sauce for heat; fold in finely diced cucumber for crunch; make dairy-free by using all mayonnaise and thinning with a splash of water or almond milk if needed. Tips: Use slightly older eggs for easier peeling, taste carefully before adding more salt since smoked salmon and capers are salty, and press the yolk mixture through a fine-mesh sieve before adding salmon and herbs if you want an ultra-smooth texture.
Nutrition
Calories: 90kcal
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