Smoked Salmon Deviled Eggs are classic finger food. The addition of smoked salmon elevates them to an elegant bite 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 the recipe. So here it is.
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.
If you like Italian spice blends, I made these Italian spiced deviled eggs a while ago, check them out.
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 let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
- 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
- Small pinch black pepper
- Salt to taste
- 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.
- 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.
- Cut the eggs in half lengthwise. Remove the yolks and add to a bowl. To the same bowl add the mayonnaise, mustard, smoked salmon, dill, celery seed, pepper and vinegar. Mash the eggs and salmon into the mix and once creamy, taste for salt. Add if needed to taste.
- 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.
Amount Per Serving:Calories: 89 Saturated Fat: 1g Cholesterol: 187mg Sodium: 124mg Protein: 6g