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Whether your family celebrates with Easter brunch, dinner, or both, these Smoked Salmon Deviled Eggs deserve a spot on your menu. This elevated take on a classic appetizer can be prepared a day ahead. I also have details of how to cook and peel hard boiled eggs.

Smoked Salmon Deviled Eggs on a slate platter


It’s always a great time for deviled eggs. Sometimes I enjoy them for breakfast, a snack, or a protein-filled lunch you can take to work. The smoked salmon not only adds amazing flavor to the creamy filling (along with mayonnaise, Dijon mustard, celery seasoning and fresh dill), it’s also good for you and packs extra protein. 


This has been a popular recipe here since 2018 and still going strong.


Featured comment: “The best recipe EVER!!! A fav of family and picky devil egg eaters…“ Cathy

Table of contents


Cooking and Peeling Hard Boiled Eggs


You won’t have much success if the peel won’t come off your eggs. The main reason the shell sticks is the membrane between the shell and the egg white.

  • Start with room temperature eggs – This prevents cracking during cooking and ensures more accurate timing.
  • Bring a large saucepan of cold water to a boil, then reduce it to a simmer. Use a spoon to gently place eggs into the water one by one (no lid needed). Starting in hot water helps the whites set quickly and pull away from the membrane.
  • Simmer the eggs – Avoid a rolling boil, which can toughen the whites, discolor the yolks, and crack the shells.
  • Don’t overcook – Room temperature eggs take about 12 minutes to become perfectly hard-boiled.
  • Prepare a bowl of cold or ice water – Transfer the cooked eggs into it immediately. This prevents a sulfur smell and stops a grey ring from forming around the yolks.
  • Cool the eggs thoroughly – Let them sit in the ice bath for at least 10–15 minutes. This halts the cooking process and helps the membrane contract, making peeling much easier. Once peeled, rinse off any shell bits and dry the eggs.
A closeup of a deviled eggs


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

Ingredients

  • Large eggs
  • Mayonnaise
  • Dijon mustard
  • Smoked salmon
  • Fresh dill
  • Celery seed
  • Salt
  • Black pepper


Choosing Smoked Salmon

  • Look for sustainably sourced salmon, labels like “wild-caught. Good smoked salmon should have a consistent, rich pink or reddish-orange hue. Dull or grayish color may indicate lower quality or improper handling. Wild salmon tends to be deeper in color than farmed.
  • Check the ingredients. There should only be salmon, salt, sometimes sugar, and natural smoke. Avoid products with artificial flavorings, colorings, or preservatives like “liquid smoke.”
  • Texture should feel firm, not mushy or overly wet. A quality piece will hold its shape and slice cleanly.
  • It should smell fresh and slightly smoky—not overly fishy or sour.
  • Good smoked salmon should taste delicately smoky, mildly salty and fresh.
Viewed from above showing the smoked salmon flecked filling and fresh dill


Deviled Egg Mixture


To make filling the egg whites easier with the egg yolk mixture, I add the filling to a piping bag without a nozzle or a zip-top bag with the corner cut off. Spoon-feeding can get messy, so I prefer this method.


Smoked Salmon Deviled Eggs Optional Garnishes


You can simply garnish with a decorative piece of fresh dill. You can also add capers for a salty bite, or chopped fresh chives for a mild onion bite.

More Easter Appetizers

Yield: 8

Smoked Salmon Deviled Eggs

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

A creamy filling of mayonnaise, Dijon mustard, smoked samon, celery seed and dill.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 8 large eggs, room temperature
  • 4 teaspoons mayonnaise
  • 3 teaspoons Dijon mustard
  • 2 tablespoons smoked salmon, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • ¼ teaspoon celery seed * see note
  • Salt (taste before adding salt in case the smoked salmon is salty)
  • Black pepper to taste

Instructions

  1. Bring a large pan of cold water to a boil. Lower to a simmer and use a spoon to lower the eggs in one at a time. Cook for 10 minutes. Prepare a large bowl of ice water.
  2. After 10 minutes, immediately remove the eggs and place in the ice water to cool for 10 minutes.
  3. Crack the shells on a flat surface and gently roll to loosen the shell and gently peel. Rinse in the water and dry to remove any shell. Cut the eggs in half lengthwise. Remove the yolks and add to a bowl.
  4. 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 more if needed.Add the mix to a piping bag without tip, or ziptop bag (seal and cut off the tip) then pipe the filing into the whites. You can also spoon the filling into the egg whites. 

Notes

You can also use celery salt, but you will need to omit the salt. There will also be salt from the smoked salmon.

Nutrition Information

Yield

8

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.

© Janette
Cuisine: American / Category: Appetizers