Go Back
+ servings
smoked salmon deviled eggs on silver tray

The Best Smoked Salmon Deviled Eggs Recipe

Valentina K. Wein
*The Best Smoked Salmon Deviled Eggs include absolutely everything you want in 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.
*Please note that you can hard boil the eggs well ahead of time, which would shorten the prep time by 20 minutes. (Here's How to Hard Boil Eggs.)
4.84 from 12 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 8
Calories 133 kcal

Ingredients
  

  • 4 ounces smoked salmon, very thinly sliced
  • 1 tablespoon fresh dill finely chopped (plus 18 tiny sprigs for garnish and a handful of sprigs for the platter)
  • 9 large hard boiled eggs
  • ¼ cup sour cream
  • 3 tablespoons finely diced red onion divided
  • 2 tablespoons tomatoes, washed and dried, seeds removed, finely diced
  • tablespoons capers, roughly chopped (plus 18 left whole for garnish)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 2 teaspoons lemon juice
  • ¾ teaspoon salt
  • a few turns of freshly ground black pepper
  • teaspoon cayenne pepper
  • zest of 1 small lemon

Instructions
 

  • Cut each of the salmon slices into 18 thin strips, about 1/2 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.
  • 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.
  • 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.)
  • 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.
  • Add the yolk mixture to a large zip-lock bag and then cut about 1/4-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.
  • 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.
  • Serve!
Keywords eggs for a party, great for brunch
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.