Smoked Salmon Deviled Eggs

5 from 1 vote

Smoked salmon deviled eggs are one of my favorite appetizers! This twist on the classic deviled eggs are packed with flavor. The filling is creamy, savory, with hints of smoky and tangy flavors.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Servings: deviled eggs

Calories: 107kcal

Author: Tania

Equipment

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition