Name: Smoked Salmon Deviled Eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 large eggs; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 2 ounces smoked salmon, finely chopped; 1 tablespoon fresh dill, chopped; Salt and pepper to taste; Optional garnish: extra dill, chopped chives, or smoked salmon slivers

A gourmet twist on the traditional deviled eggs, these Smoked Salmon Deviled Eggs are everything I want in a fancy yet simple appetizer—rich, creamy, and layered with flavor. The smoky salmon pairs beautifully with fresh dill and a touch of lemon, making each bite feel like something special. Whether I’m preparing a brunch spread or a holiday platter, these deviled eggs always bring elegance to the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon lemon juice

2 ounces smoked salmon, finely chopped

1 tablespoon fresh dill, chopped

Salt and pepper to taste

Optional garnish: extra dill, chopped chives, or smoked salmon slivers

Directions

I start by placing the eggs in a saucepan and covering them with cold water. I bring the water to a boil over medium-high heat.

Once it boils, I cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes.

Then, I drain the hot water and transfer the eggs into an ice bath to cool completely before peeling.

I slice each egg in half lengthwise and gently remove the yolks into a bowl.

Using a fork, I mash the yolks until smooth, then mix in mayonnaise, Dijon mustard, lemon juice, smoked salmon, and dill. I season with salt and pepper to taste.

I spoon or pipe the creamy filling back into the egg whites.

For a polished look, I garnish with extra dill, chives, or salmon slivers before chilling until it’s time to serve.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: Approximately 95 kcal per serving

Variations

There are plenty of ways I can customize this recipe:

I sometimes swap the dill for fresh chives or parsley.

For a spicy version, I add a dash of hot sauce or horseradish to the filling.

When I want a dairy-free version, I use an avocado-based mayo.

If I’m out of Dijon mustard, I substitute with whole grain or a touch of prepared horseradish for a kick.

Storage/Reheating

I keep leftover deviled eggs in an airtight container in the fridge for up to 2 days. They’re best eaten fresh, but still taste great the next day. I avoid freezing them since the texture of eggs changes after thawing. There’s no reheating needed—they’re meant to be served chilled or at room temperature.

FAQs

How far in advance can I make smoked salmon deviled eggs?

I like to make them up to 1 day ahead and store them in the fridge. I add the garnish just before serving to keep them fresh-looking.

Can I use canned salmon instead of smoked salmon?

I can, but it won’t have the same smoky flavor. If I use canned salmon, I try to mix in a bit of smoked paprika for a similar effect.

Are these deviled eggs keto-friendly?

Yes, they’re naturally low in carbs and high in protein, making them great for a keto-friendly snack or appetizer.

What’s the best way to pipe the filling neatly?

I usually use a zip-top bag with the corner snipped off, or a piping bag with a star tip to make them look extra nice.

How do I peel eggs easily without damaging them?

After the ice bath, I gently crack the eggs all over and peel under running cold water. It helps the shell come off cleanly.

Conclusion

These Smoked Salmon Deviled Eggs are a fancy but fuss-free way to impress at any brunch, party, or holiday gathering. I love how simple ingredients can come together into something that tastes gourmet. Once I started making these, they quickly became one of my go-to appetizers.

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