One of my favorite appetizers: Smoked Salmon Deviled Eggs! These delicious and easy deviled eggs are filled with lots of flavor and creaminess. I promise, these will be gone in seconds!
I really like deviled eggs, especially if they have some sort of add-ins. Don’t get me wrong, classic deviled eggs are great, but when you add extra ingredients like smoked salmon, it takes it from great to AMAZING! These Smoked Salmon Deviled Eggs are, by far, my favorite twist on deviled eggs.
They are creamy, savory, and extra delicious! I mix in smoked salmon bits, chives, and capers into the filling, which adds amazing flavor. These easy deviled eggs with smoked salmon are a great idea for appetizers that everyone will love.
How to Boil Eggs
Let’s talk about the eggs! The cooking method and time for the eggs is very important when making deviled eggs. They need to be hard-boiled until the egg whites are firm and the egg yolks are creamy. You definitely cannot use runny egg yolks to make deviled eggs.
The egg yolks should be creamy but not runny at all, just like in the picture below. And here’s the great thing: ff you overcook the eggs by a little bit, that’s totally fine! We’ll add mustard and mayo to the filling anyway, so you don’t have to worry about dry egg yolks.
Here’s my cooking method for the perfect hard-boiled eggs:
- In a saucepan, large enough to fit all the eggs in a single layer, bring water to a boil (enough water to cover the eggs entirely). Bring it down to a simmer.
- Carefully lower the eggs in a single layer. Simmer for 1 minute.
- Turn off the heat and remove from heating element, and let the eggs sit for 13-14 minutes.
- Test it! Peel one egg and see if the yolk is cooked fully and is creamy. If ready, go ahead and peel the other ones.
Quick tip: run the eggs under cold water to make it easier to peel!
To make 16 smoked salmon deviled eggs, here’s what you’ll need:
- 8 eggs: Large eggs work great.
- Smoked salmon: Use your favorite type! I usually get regular smoked Atlantic or sockeye salmon.
- Mayonnaise: Mayo will add creaminess, moisture, and flavor.
- Dijon mustard: Adds flavor.
- Chives: Chives will add color and flavor.
- Salt and pepper
- Capers: The saltiness of the capers will make it extra good!
- Paprika: For color and smoky flavors.
Per usual, you can find the ingredient quantities in the recipe card below. Also, you can easily double or triple the recipe if needed.
Let’s Make it!
Making deviled eggs is super easy. Per usual, the specific ingredient quantities and detailed instructions are in the recipe card below. Here are the top-level instructions to give you an idea:
- Cook the eggs: simmer for 1 minute to get it going, and then turn off the heat and let the eggs sit in the hot water for 13-14 minutes. Then peel and cut them in half. Remove the egg yolks and transfer to a bowl.
- Make the filling: Whip the egg yolks with mayo, dijon mustard, salt, and pepper. Fold in capers and chopped smoked salmon.
- Fill the eggs: You can pipe the filling or spoon them in. Up to you!
- Garnish! I used more smoked salmon, chives, capers, and smoked paprika.
Other add-ins or flavor variation ideas: fresh dill, salmon roe, or avocado.
These deviled eggs with smoked salmon are amazing and perfect for quick appetizer bites!
If you’re looking for more spring appetizers:
Thank you for reading, and happy cooking!
Tips for Success
- Make sure you cook the eggs until the egg yolks are creamy and not runny. To achieve this, you’ll need to simmer the eggs for 1 minute and let them sit submerge in hot water (heat off) for 13-14 minutes.
- If possible, whip the egg yolks, mayo, and dijon mustard with an electric mixer on high speed. If you don’t have one, use a whisk and some arm strength!
Smoked Salmon Deviled Eggs
These classic deviled eggs with smoked salmon, capers, and chives are the perfect spring appetizers! They are very easy to make and turn out creamy and delicious.
- 8 large eggs
- 3 oz smoked salmon (about 1/2 cup), plus more for garnish
- 1/2 cup mayonnaise, plus more if desired
- 2 teaspoons dijon mustard
- 1 tablespoon chopped chives, plus more for garnish
- Salt and pepper to taste
- 2-3 tablespoons capers, roughly chopped, plus more for garnish
- Smoked paprika for garnish
Hard-boil the eggs: In a saucepan large enough to fit all the eggs in a single layer, bring water to a boil (enough water to fully submerge the eggs). Turn down the heat and carefully lower each egg into the simmering water. Cover with a lid, simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 13-14 minutes until the yolk is creamy. Rinse eggs in cold water and peel them.
Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside. Refrigerate them while you make the filling.
Make the filling: In the bowl, combine the egg yolks, mayo, dijon mustard, salt and pepper to taste. Whip using an electric mixer on medium-high speed until light and fluffy, about 1 minute. Fold in chopped the capers and chopped salmon. Cover and refrigerate for 30-40 minutes.
Fill the egg whites with the egg yolk filling using a piping bag or a Ziploc bag. Garnish with paprika, smoked salmon, capers, and chives. Enjoy!
- Special equipment: electric mixer or whisk.
- Hard-boiling eggs: Make sure the eggs are cooked until the yolk is creamy and not runny. To achieve this, simmer the eggs for 1 minute and then let them sit in the hot water (heat off) for 13-14 minutes.
- Storing: Store in an airtight container for up to 2 days. Deviled eggs cannot be frozen.