Smoked Salmon Deviled Eggs are classic finger food with the addition of smoked salmon elevates them to an elegant bite.

Smoked Salmon Deviled Eggs on a slate platter

Perfect for entertaining, parties, brunch, breakfast or take to work lunch for a protein packed lunch.

Deviled eggs are such a versatile dish. They are popular to serve at parties, breakfast, brunch, they make great use of leftover hardboiled eggs at Easter and you can pretty much fill them with any number of filling combinations.

I was testing out these smoked salmon deviled eggs one Sunday morning and posted a picture on my Instagram story. I was liking how the recipe was developing so I added a poll to the picture to see if my readers would like the recipe. I turns out 95%  of my readers voted yes, to wanting to try the recipe. So here it is.

A closeup of a deviled eggs
Smoked salmon deviled eggs are classic finger food. The addition of smoked salmon elevates them to an elegant bite perfect for for entertaining, parties, brunch, breakfast or take to work lunch for a protein packed lunch.

I’m a little particular when it comes to eating eggs, in particular the yolks.  I love the yolk when I eat a sunny-side up egg (nice and runny for dipping toast) and dunking bread soldiers into a soft boiled egg. I am not a fan of the hard boiled yolks on their own and that is why I love deviled eggs because you can gussy them up with yummy ingredients.

When it comes to making these smoked salmon deviled eggs, chose good smoked salmon. Smoked salmon is notorious for being salty so taste your smoked salmon before you mix it in with the rest of ingredients and this will determine how much salt you will need. I have noted on the recipe to taste the mix BEFORE adding any salt because it may not need it at all.

Viewed from above showing the smoked salmon flecked filling and fresh dill

If you’ve tried these Smoked Salmon Deviled Eggs or any other recipe on the blog then don’t forget to rate the recipe and leave a comment below. I love to hear from my readers.

More Appetizer Recipes:

Yield: 8

Smoked Salmon Deviled Eggs

6 smoked salmon deviled eggs on a serving plate garnished with fresh dill

Egg yolks are mixed with smoked salmon, mayonnaise, Dijon mustard, dill and celery seed.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 8 large eggs, room temperature
  • 4 teaspoons mayonnaise
  • 3 teaspoons Dijon mustard
  • 2 tablespoons smoked salmon, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon celery seed or salt
  • Small pinch black pepper
  • Salt to taste


  1. Add the eggs to a saucepan and cover with water. Bring to a boil and turn off the heat. Let the eggs sit in the hot water for 15 minutes. After 15 minutes, drain the hot water and cover the eggs with cool tap water.
  2. Crack the shells in the pan and allow them to soak in the water for a few minutes (this will help the shell remove easily). Peel the eggs and dry.
  3. Cut the eggs in half lengthwise. Use a spoon to remove the yolks and add to a bowl. To the same bowl add the mayonnaise, mustard, smoked salmon, dill, celery seed/salt and pepper. Mash the eggs and salmon into the mix and once creamy, taste for salt. Add if needed to taste. This will depend on if you used celery salt.
  4. Add the mix to a piping back or ziptop bag, seal and cut off the tip or spoon the filling into the egg whites. Serve garnished with fresh dill.

Nutrition Information



Serving Size

1 egg

Amount Per Serving Calories 93Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 188mgSodium 353mgCarbohydrates 1gFiber 0gSugar 0gProtein 7g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.