The Best Smoked Salmon Deviled Eggs Recipe
Prep time: 
Total time: 
Serves: 6 to 8
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.)
  • 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
  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!
Recipe by weekend recipes at