These delicious smoked salmon deviled eggs are made with a creamy, tangy, smoky salmon filling topped with briny capers, paprika, fresh dill and chives, and even more smoked salmon on top!
While I love classic deviled eggs, I always like to mix and match different flavors and toppings. These ones filled with savory salmon are incredible! Make enough of these deviled eggs because, believe me, they will go fast!
When I need a quick and impressive appetizer for potlucks and gatherings, these smoked salmon deviled eggs are my go-to! My Avocado Deviled Eggs are another one of my favorites. There’s just something so fun about leveling up the classics!
Hard-boiled eggs are halved and filled with creamy, smoked salmon and egg yolk filling, then garnished with briny capers, more smoked salmon, and fresh herbs on top. They always turn out so beautiful with all the fresh garnishes.
They are perfect for nibbling and mingling, alongside my favorite Caramelized Onion Puff Pastry Bites and these spring-inspired Mini Spinach Quiches.
These smoked salmon deviled eggs come together in just 30 minutes and make enough for 12 servings, but you can easily double or triple the recipe as needed.
To complete your appetizer spread, pair these with my crispy Fried Coconut Shrimp and Loaded Baked Potato Skins!
Why I love making Smoked Salmon Deviled Eggs:
- Always a hit. I mean, everyone loves deviled eggs! Great for potlucks, game day parties, holidays…you name it!
- Easy to make! Nothing complicated here, and can also be prepared ahead.
- So creamy and delicious. The filling itself has smoked salmon pieces, and it’s creamy, smoky, tangy. Top with more salmon and you’ve got the tastiest deviled egg bites ever!
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Ingredient Notes
You only need a few simple ingredients to make this recipe. Here, I included notes from recipe testing that I hope you find helpful. Ingredient quantities are listed in the recipe card below.
- Large eggs: I use large or extra large eggs. You always want a bigger bite for these deviled eggs!
- Smoked salmon: You’ll need about 4 to 5 slices of smoked salmon. If you have any slices leftover, enjoy them over a cream cheese bagel in the morning!
- Mayonnaise and dijon mustard: Add creaminess and tang to the filling.
- Smoked paprika: Smoked paprika is a signature addition to classic deviled eggs. It gives a nice smoky flavor but also a pop of color.
- Capers: Fresh and briny flavors give the filling so much flavor! Save some for garnish.
- Fresh chives and dill: Adds a touch of freshness, flavor, and color.
- Lemon juice: Freshly squeezed, to brighten up the filling.
- Ice: An ice bath is for boiled eggs. This is my trick to get perfectly smooth peeled eggs.
- Salt and pepper to taste
Step-by-Step Tutorial
Prepping for smoked salmon deviled eggs is as easy as cooking the eggs, making the filling, and piping in the filling. You can make these in under 30 minutes.
Step 1 | Hard boil eggs
Bring a large pot of water to a boil. Make sure there’s enough water to cover all of the eggs so that they’re fully submerged. Carefully lower each egg into the simmering water, and bring back to a low boil.
Cover the pot with the lid and simmer for about 1 minute. Turn off the heat and let the eggs sit in the water for exactly 12 minutes, covered. Set a timer!
While the eggs are boiling, set up the ice bath. Place ice in a large bowl and fill it with cold water. Transfer the eggs into the ice bath and let them hang out there for a few minutes. Then, peel, cut in half lengthwise, and scoop out the yolks. Set the yolks aside in a bowl.
Step 2 | Make the filling
In a small food processor, combine the yolks, about half of the smoked salmon, mayonnaise, Dijon mustard, smoked paprika, chives, dill, capers, and a squeeze of lemon juice.
Step 3 | Assemble and serve
Using a ziploc bag, pipe the filling into the egg whites. For a nicer presentation, use a piping bag with a piping tip.
To garnish, top each one with a small piece or two of smoked salmon, a couple of capers, and some fresh dill and chives. Finish these smoked salmon deviled eggs with a sprinkle of paprika, and enjoy! Serve on a deviled egg platter for ease.
These can be kept refrigerated if you’re not ready to serve them yet.
Tips for Success
- Ice bath: To get clean and smooth peeled eggs, shock them in an ice bath once they are ready. It always works! More on this below.
- Double or triple the recipe as needed. Fit as many eggs into the pot as you can without overcrowding, as long as they’re fully submerged.
- Set a timer, but if you’re unsure about the cook time, make a couple of extra eggs so you can use one as a test egg!
- Do not overcook the eggs, otherwise they will start to turn gray around the border of the yolks.
- No food processor? You can use a hand mixer or whisk by hand, with some arm strength, until creamy.
How to Cleanly Peel Eggs
Taking the time to boil eggs only to have the shell shatter into tiny pieces or take half the egg white with it can be frustrating! Worry not, there is one simple trick: an ice bath!
As soon as the eggs are cooked and ready (set a timer!), transfer them to an ice bath for just 3 minutes. The cold shock immediately separates the membrane from the egg white, allowing for clean peeling.
Once they’re ready to peel, gently tap them, then carefully peel away the shell. You’ll see how easy it is!
And if you don’t have ice, you can use very cold tap water, or place a bowl of cold water in the freezer before you start.
Make Ahead Tips
There are a couple of ways to make smoked salmon deviled eggs ahead of time:
- Hard boil the eggs, peel and scoop out the yolks. Make the filling as directed. Store in an airtight container overnight until ready to assemble and serve.
- Assemble the deviled eggs without the garnish, keep them covered, and refrigerate for up to 2 days. Then, garnish just before serving.
More Amazing Appetizers
Spring is almost here, which means more parties and potlucks, especially around Easter! Here are our top-rated appetizer recipes on the blog:
- Onion Puff Pastry Bites
- Buffalo Chicken Egg Rolls
- Caprese Skewers
- Pepperoni Pizza Rolls
- Garlic Parmesan Chicken Wings (these are crispy!)
- Cuban Sliders
Recipe FAQs
Bring a pot of water to a boil and carefully lower the eggs in a single layer. Bring back to a boil for just 1 minute (covered), then immediately turn off the heat and let them sit in the hot water for 12 minutes. Set a timer.
The shock of the cold water will instantly separate the membrane between the whites and the shells, resulting in cleanly peeled and smooth eggs.
I use platters for deviled eggs. They are very cute and easy to arrange and transport.
This post was originally published in 2020 and updated in March 2025 to include new photos, information, and recipe updates.
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Smoked Salmon Deviled Eggs
Equipment
- Ziploc bag for piping
Ingredients
- 6 large eggs - or extra large eggs
- 4 ounces smoked salmon - about 4 to 5 slices
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- ¼ teaspoon smoked paprika - plus more for garnish
- ½ tablespoon chopped chives - plus garnish
- ½ tablespoon chopped dill - plus garnish
- 1 tablespoon capers - drained, plus garnish
- Freshly squeezed lemon juice - to taste
- Salt and pepper to taste
- Ice - for an ice bath
Instructions
- Hard-boil the eggs: In a pot large enough to fit all the eggs in a single layer, bring water to a boil, enough water to fully submerge. Carefully lower each egg into the simmering water. Cover with a lid, simmer on low for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 12 minutes.
- Transfer the eggs to an ice bath immediately for a few minutes. Carefully peel them. Note: The instant cold shock will immediately separate the egg whites from the shells, and make it easy to peel cleanly.
- Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside.
- Make the filling: In a small food processor, combine the egg yolks, 1 ounce of salmon (about 1 slice or to taste), mayonnaise, dijon mustard, smoked paprika, chopped chives and dill, capers, and a squeeze of lemon juice. Process until smooth. Season with salt and pepper to taste.
- Fill the egg whites with the egg yolk filling using spoon, or you can also pipe it with a ziploc bag or piping tip for nicer presentation.
- Top each with smoked salmon pieces. Garnish with more dill and chives, capers, and a light sprinkle of paprika. Serve immediately or refrigerate until ready to serve.
Notes
- Set a timer for the eggs! Lower the eggs into simmering water, bring back to a low boil, cover and let them simmer for 1 minute. Then, turn off the heat and let them sit in the hot water for 12 minutes.
- Why use an ice bath? The instant cold shock separates the membrane between the shells and whites, making it easy to peel cleanly.
- If you don’t have ice, use very cold tap water for about 3 minutes.
- Make ahead: The filling can be made 1 day ahead and piped the next day. You can also assemble up to 1 day ahead and keep refrigerated.
- You can double or triple the recipe as needed.
- No food processor? You can mix vigorously by hand using a whisk.
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