Creamy with a bit of tang, these smoked salmon deviled eggs are the most glamorous way to eat eggs–perfect for appetizers AND snacks, they’re also easy to make ahead. Meet your new favorite party-time nibble!
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What’s In These Deviled Eggs
Here’s everything you’ll need to make these easy smoked salmon deviled eggs:
- The eggs – Using eggs that are close to their expiration date is the easiest way to peel hard boiled eggs.
- The base – a combo of mayonnaise and lemon juice add just the right amount of cream and a touch of delicious tang.
- The herbs – fresh dill and salmon are a match made in heaven.
- The salmon – I used wild caught smoked salmon here.
- The crunch – diced red onions not only add flavor but a bit of fresh crunch.
Tweaks + Substitutions
There are a million ways to make deviled eggs, so it should come as no surprise that this recipe is easy to tweak. Here’s how to add your spin:
- Swap the base – you can use softened cream cheese or Greek yogurt instead of mayonnaise. Even a mashed avocado (check out my avocado deviled eggs) will do.
- More mix-ins – capers, chives, or even salmon roe work with these flavors.
- Use salmon leftovers – Flake leftover baked salmon and mix it in instead of smoked.
- Or try a different protein – substitute smoked salmon for shrimp deviled eggs or cooked and crumbled bacon.
How To Make Smoked Salmon Deviled Eggs
Hard boil + peel the eggs. Place eggs straight from the fridge into boiling water, and cook for 12 minutes. Then transfer to an ice bath. Peel and slice in half.
Combine all filling ingredients together in a bowl. The best way to do this is with an electric mixer to ensure the yolks fully blend.
Fill the egg whites with the deviled egg combo. Decorate the top with extra dill, and enjoy!
Make Ahead and Storage Tips
Make your smoked salmon stuffed deviled eggs the night before, and top with fresh dill just before serving–unlike most deviled egg recipes, these won’t get watery when stored in the fridge. You can also make your hard boiled eggs up to 5 days before you plan to eat these!
How to Make Leftovers More Exciting…
Obviously, you can pop a few of these smoked salmon deviled eggs on a plate and enjoy them as leftovers, or you could…
- Dice everything up and turn it into an egg salad. (Psst–if you’re a big egg salad fan, you have to check out my avocado egg salad or my deviled egg salad)
- Spread onto a piece of toast, like my smoked salmon dip.
- Over a bed of lettuce for a smoked salmon salad.
More Appetizers to Try
Smoked Salmon Deviled Eggs
Print Recipe Pin RecipeIngredients
- 6 large eggs straight from the fridge
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 4 ounces smoked salmon minced
- 2 tablespoons red onion minced
- 1 teaspoon fresh dill minced + more for serving
Instructions
- Bring a large pot of water to a boil. Once boiling, transfer eggs directly from the fridge to the pot using tongs or a slotted spoon. Allow the water to come back to a gentle boil (you may need to turn down the heat), and cook the eggs for 12 minutes. Remove eggs using tongs to a ice bath.
- Once cool enough to handle, slice in half, and place the yolks in a large bowl. To the bowl, add the mayonnaise, lemon juice, smoked salmon, red onions, and dill. Use an electric mixer to combine until the yolks and mayonnaise are completely smooth.
- Use a spoon to fill each egg white with the filling, and sprinkle fresh dill on top. Enjoy!
This is the best deviled egg recipe I’ve ever seen! I think it’s such a creative, delicious idea to put smoked salmon in the mix!
Yay! So glad you loved this, Beth!
These take deviled eggs to a whole other level! They were amazing!
Aww! Hope you enjoyed, Amanda!
Oh my goodness! These deviled eggs look amazingly delicious!
Right?! Hope you enjoy, Catalina!
These are perfect party appetizers!
Right?! Hope you enjoy, Sandra!
Looks absolutely delicious! Can’t wait to make this!
Yay! Can’t wait to hear what you think, Erin!
Delicious! Made these for a Family gathering, plenty of smoked steelhead salmon in the PNW. I added a little extra lemon juice, a scrunch of black pepper and a pinch of salt to meld the flavors. Out of the 3 types of Deviled Eggs I made, these were gone first. Seriously a tasty mix to change things up.
Hi Ember, I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! 😍