Marry This Smoked Salmon Deviled Eggs recipe is a creamy and savory recipe, which is made with cream cheese and fresh dill. It’s the perfect party appetizer, ready in about 45 minutes.
Jump to RecipeSmoked Salmon Deviled Eggs Recipe Ingredients
- 12 large eggs
- 2 oz. cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1 Tbsp. fresh lemon juice
- 2 tsp. dijon mustard
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 oz. smoked salmon, finely chopped
- 1 Tbsp. chopped fresh dill, plus more for garnish
- 1 small shallot, finely chopped (about 2 tablespoons)
- Everything bagel seasoning, for sprinkling
How To Make Smoked Salmon Deviled Eggs
- Hard-Boil the Eggs: Bring a large pot of water to a boil. Gently lower the eggs into the boiling water. Reduce the heat to a simmer, cover, and cook for 10 minutes. Immediately transfer the eggs to a large bowl of ice water to cool completely.
- Make the Filling: Peel the cooled eggs, cut them in half lengthwise, and scoop the yolks into a large bowl. Add the room-temperature cream cheese, mayonnaise, lemon juice, mustard, salt, and pepper to the yolks. Mash everything together with a fork until the mixture is smooth.
- Combine and Pipe: Gently fold in the finely chopped smoked salmon, dill, and shallot. Scoop the filling into a zip-top bag and snip off one of the corners to create a makeshift piping bag.
- Garnish and Serve: Pipe the filling neatly into the egg white halves. Sprinkle the tops with everything bagel seasoning and a little extra fresh dill for garnish.
Recipe Tips
- How to get perfectly cooked, easy-to-peel eggs? The ice bath is the secret! Plunging the hot, cooked eggs directly into an ice bath for at least 10 minutes not only stops the cooking process (preventing that green ring around the yolk), but it also causes the egg to contract slightly, which makes the shell much easier to peel off cleanly.
- How to get a super smooth filling? It is essential that your cream cheese is fully softened to room temperature. This is the key to a perfectly smooth, creamy, and lump-free filling when you mash it with the egg yolks.
- Can I make these ahead of time? Yes, this is a perfect make-ahead appetizer. You can prepare the filling and keep it in the zip-top bag in the refrigerator for up to a day. You can also keep the cooked egg white halves in a separate airtight container. Pipe the filling just before you plan to serve for the freshest look.
- What’s the best way to fill deviled eggs? Using a zip-top bag as a piping bag, as the recipe suggests, is the easiest and cleanest way to get a beautiful, professional-looking result without the mess of using two spoons.
What To Serve With Smoked Salmon Deviled Eggs
These are a classic and elegant appetizer that are a staple at holiday parties, brunches, and potlucks. They are a complete bite on their own and need no accompaniment. They are fantastic served on a platter as part of a larger appetizer spread.
How To Store Smoked Salmon Deviled Eggs
- Refrigerate: Store the deviled eggs in a single layer in an airtight container or a specific deviled egg carrier in the refrigerator. They are best enjoyed within 2 days.
Smoked Salmon Deviled Eggs Nutrition Facts
- Serving: 1 deviled egg half
- Calories: 95 kcal
- Carbohydrates: 1g
- Protein: 6g
- Fat: 7g
- Saturated Fat: 3g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For this recipe, it is essential to use cold-smoked salmon (also known as lox or nova lox) that has a delicate, silky texture. Hot-smoked salmon, which is flaky like a cooked fillet, will not work as well in the creamy filling.
If you don’t have a shallot, you can substitute it with an equal amount of finely minced red onion for a slightly sharper bite, or with chopped fresh chives for a milder onion flavor.
Yes. For a more traditional deviled egg, you can simply omit the cream cheese and increase the amount of mayonnaise until the filling reaches your desired creamy consistency.
Try More Recipes:
Smoked Salmon Deviled Eggs Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy24
servings20
minutes15
minutes95
kcalA classic appetizer with an elegant twist, these deviled eggs feature a creamy yolk and cream cheese filling studded with savory smoked salmon, fresh dill, and shallots.
Ingredients
12 large eggs
4 oz. smoked salmon, finely chopped
2 oz. cream cheese, at room temperature
1/4 cup mayonnaise
1 Tbsp. fresh lemon juice
2 tsp. dijon mustard
1 Tbsp. chopped fresh dill
1 small shallot, finely chopped
Everything bagel seasoning, for garnish
Directions
- Hard-boil the eggs for 10 minutes, then immediately transfer them to an ice bath to cool completely.
- Peel the eggs, slice them in half lengthwise, and place the yolks in a large bowl.
- Mash the yolks with the room-temperature cream cheese, mayonnaise, lemon juice, and mustard until smooth.
- Gently fold in the chopped smoked salmon, dill, and shallot. Season with salt and pepper.
- Transfer the filling to a zip-top bag, snip the corner, and pipe it into the egg white halves.
- Sprinkle with everything bagel seasoning and extra fresh dill before serving.
Notes
- The most important tip for this recipe is to use an ice bath for your hard-boiled eggs; this makes them much easier to peel cleanly.
- For the smoothest filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Don’t be shy with the fresh dill; its bright, herbaceous flavor is a classic and perfect pairing with smoked salmon.
- Using a zip-top bag as a piping bag is a simple trick that makes filling the eggs incredibly easy and mess-free.
