Smoked Salmon Deviled Eggs
Creamy, with a hint of smoked salmon, these smoked salmon deviled eggs are perfect for Easter or Mother’s Day brunch–or a summer picnic.
When spring comes around, I start to dream of deviled eggs. This would be in complete contrast to my youth, when I found them completely boring, dusted with paprika and sitting on a deviled egg plate.
But now that I’m grown up, I’ve graduated to fancier versions. And it’s completely turned me around.
Smoked Salmon Deviled Eggs? Greek Deviled Eggs? Count me in!
Plus, they’re great on a keto diet—a rarity in an appetizer!
Have you discovered pre-cooked, pre-peeled eggs yet? Well they’ve totally changed my life. I had tried every way of hard cooking eggs—steaming, baking, boiling. And experimented with older versus newer eggs. I finally concluded that brown eggs will never peel cleanly.
So, I started out this recipe with the idea of using 6 eggs, which is the number in the package. But I ended up with leftover filling, so upped the number to 8. Someday, I’ll go back and adjust the quantities.
In either case, if you have any extra, the filling is also great on crackers. Just ask my husband, who polished off the leftovers. Plus 8 deviled eggs halves.
Yup, he thinks my keto is amazing!
Smoked Salmon Deviled Eggs
deviled eggs are perfect for Easter or Mother’s Day brunch--or a summer picnic.
- 8 large eggs hard-cooked & peeled
- 1/3 cup mayonnaise
- 2 ounces cream cheese softened
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh dill chopped, or 1 teaspoon dried
- 1/8 teaspoon pepper
- 4 ounces smoked salmon diced
- Garnish with extra dill and caviar optional
- Slice the eggs in half lengthwise. Remove the yolks carefully. Place the yolks in a mixer bowl and reserve the whites
- Add the remaining ingredients to the egg yolk bowl. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely and refrigerate for 30 minutes to allow the flavors to blend.
- Garnish each egg with a small sprig of dill. Add a dollop of caviar to half (not all since you want your 6-year-old nephew to try them!).
Easter Brunch Recipes
- Banana Bread Pancakes by Our Good Life
- Crescia al Formaggio (Italian Easter Bread) by Karen’s Kitchen Stories
- Easy Tator Tot Breakfast Casserole by Blogghetti
- Overnight Croissant Breakfast Casserole by A Kitchen Hoor’s Adventures
- Overnight Eggs Benedict Casserole by Making Miracles
- Sheet Pan Pancakes by Hezzi-D’s Books and Cooks
- Smoked Salmon Deviled Eggs by Art of Natural Living
- Yeasted Waffles by That Recipe
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These look so decadent and delicious. I know my family will love them!
Oh yummy. The dill with the smoked salmon makes them almost like gravalax.
I used a regular smoked salmon, but would use gravalax in a heartbeat.
My husband adores salmon so I cannot wait to make these for him. I think it might be a good Friday dish for Lent.
Yes, that would be a good idea for Lent!
These are super gorgeous! I recently made deviled eggs with tuna in them and loved them.
I’ll bet tuna was delicious too Karen!
This has given me a great idea for our Easter Monday brunch – thank you so much!
I hope you enjoy!
I have never met a deviled egg that I didn’t love! Adding smoke salmon is a wonderful idea, and I’ve never even thought about buying pre-cooked eggs. In fact, I’ve never seen them… I’ll have to take a look around (after the self isolation).
I found them right by the regular eggs. How surprising is that–I usually expect things to be somewhere that doesn’t make sense :). Yes, I am doing a lot of ad libbing. Now I realize how badly organized I am and how many grocery store trips I take!
What a fabulous version of deviled eggs – they look so creamy!
Fancy deviled eggs indeed! LOVE this!
Yup, I guess growing up isn’t all bad!
Oh I love how you fancied up deviled eggs! What a fun idea!