The Best Smoked Salmon Deviled Eggs Recipe

Delectable Smoked Salmon Deviled Eggs include absolutely everything you want with a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor & make for a perfect hors d’oeuvre or brunch item for the spring holidays.The Best Smoked Salmon Deviled Eggs - They include absolutely everything you want with a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor and make for the perfect hors d'oeuvre or brunch item as we head into the spring holidays.Tis’ the season!

For eggs, that is!  Easter Sunday is in just one week, on March 27th.  And Mother’s Day is just around the corner in about a month, on May 8th.  Both of these holiday’s invite eggs!The Best Smoked Salmon Deviled Eggs - They include absolutely everything you want with a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor and make for the perfect hors d'oeuvre or brunch item as we head into the spring holidays.My kids will hunt for pretty decorated eggs, and eggs filled with treats, while the parents will eat deliciously prepared eggs, like these!The Best Smoked Salmon Deviled Eggs - They include absolutely everything you want with a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor and make for the perfect hors d'oeuvre or brunch item as we head into the spring holidays.Why Mother’s Day, you might ask?  Well in my mind, the most popular meal on Mother’s Day is brunch — and brunch is all about eggs!The Best Smoked Salmon Deviled Eggs - They include absolutely everything you want with a bagel, cream cheese & lox, minus the bagel. These beauties are an explosion of flavor and make for the perfect hors d'oeuvre or brunch item as we head into the spring holidays.And there you have it.  🙂

4.9 from 7 reviews
The Best Smoked Salmon Deviled Eggs Recipe
 
Prep time
Total time
 
Please note that the prep time does not include the time is takes to hard boil the eggs, which is about 20 minutes. (Here's How to Hard Boil Eggs.)
Serves: 6 to 8
Ingredients
  • about 4-ounces thinly sliced smoked salmon
  • 1 tablespoon finely chopped, fresh dill, plus 18 tiny sprigs for garnish and a handful of sprigs for the platter
  • 9 large hard boiled eggs (Here's How to Hard Boil Eggs.)
  • ¼ cup sour cream
  • 3 tablespoons finely diced red onion, divided
  • 2 tablespoons finely diced tomatoes, seeds removed
  • 1½ tablespoons roughly chopped capers, plus 18 left whole for garnish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 2 teaspoons lemon juice
  • ¾ teaspoon sea salt
  • a few turns of freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • zest of 1 small lemon
Instructions
  1. Cut each of the salmon slices into 18 thin strips, about ½ to 1-inch wide. Roll each strip as tightly as possible to make a rose, and place them on a plate. Cover lightly with plastic wrap and set aside in the refrigerator.
  2. On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl.
  3. Spread out the "handful" of fresh dill sprigs on a large serving platter and then arrange the egg white halves on top. (The dill will keep them from wobbling.)
  4. Use a fork to mash the yolks, and then add the sour cream. Mash until you don't see any lumps from the yolks. Then add 2 tablespoons of the onion, tomato, chopped capers, 1 tablespoon of dill, mayonnaise, mustard, lemon juice, salt pepper and cayenne. Mix until everything is evenly incorporated.
  5. Add the yolk mixture to a large zip-lock bag and then cut about ¼-inch off one of the bottom corners, to turn it into a pastry bag. Gently squeeze the mixture evenly among each of the 18 egg white halves. Sprinkle the remaining 1 tablespoon of onion on top of each one.
  6. Remove the salmon "roses" from the refrigerator and carefully place one on top of each deviled egg, using a bit of pressure so that it's partially inserted into the yolk mixture. Add 1 caper and 1 tiny dill sprig to the center of each salmon rose, and then sprinkle them with the lemon zest.
  7. Serve!

 

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  1. says

    I’m in love with the salmon roses with the caper and dill centers. From a distance they remind me more of poppies, than roses, but either way are no doubt delicious!

  2. says

    I simply love eggs — any way any time. Your tray looks so colorful — I could eat every single one of them. And oh boy, adding the smoke salmon to them makes them totally irresistible. YUM!!!! I will definitely make these when our kids come to visit — they love hard cooked eggs.

  3. says

    I’m back in Los Angeles from Nicaragua and heading to Florida tomorrow. I’m spending my one morning home to catch up on my favorite blogs. But before I checked in here I boiled 6 eggs. I didn’t really have a plan I just felt they needed to be boiled after sitting in the fridge for 10 days uncooked. Now I know why I did it. GREG

  4. says

    I don’t know if you realized when you were putting these sweeties together, but they look so much like the red poppy emblem for the British Legion Remembrance Day.
    They are just so so pretty.
    I’m going to whip up a batch for my Daisy’s birthday party and wow the moms!
    Thanks, Valentina Bella xo

  5. says

    Wow these are gorgeous! I would definitely want these at any Easter brunch I attended. And I love the idea of serving them on Mother’s Day – the UK’s Mother’s Day was at the beginning of this month though, we’ll have to have an extra one!

  6. says

    these are gorgeous, Valentina! As my mom is no longer around, I won’t be making these for Mother’s Day. However, I could make them any day at all… And still think of my mom! She would’ve love these. Happy Easter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: