Smoked Salmon Deviled Eggs
Two stars of the hors d’oeuvre circuit unite to form Smoked Salmon Deviled Eggs—creamy egg centers matched with salmon and capers for fascinating flavor.
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We were fools to ever think we could keep these two apart! I mean, it was just a matter of time before someone thought deviled eggs and smoked salmon would work well together. And they were right.
This holiday season I’m going to blow everyone’s minds. “Where is the smoked salmon?” they’ll ask. I’ll then present them with a plate of these adulterated deviled eggs and beseech them to take a bite. Their eyes will light up. Then my eyes will light up at the lighting up of their eyes. Heaven will have been attained.
We’re no strangers to Deviled Eggs here at FFF. I’ve made all sorts for all sorts of occasions, including one of my faves: Easter Deviled Chicks. Today though, we’re revolutionizing appetizers. Yes, this is THAT big a deal (to me, at least). If you like both deviled eggs and smoked salmon, you’ll obviously love this recipe. If you like only one of them then perhaps this will be the recipe to convert you. Give it a try!
Are Smoked Salmon Deviled Eggs Healthy?
Eggs are full of protein, healthy fats, and are low in blood cholesterol. Salmon also has protein, as well as omega-3 fatty acids (healthy fats). The cream cheese and mayo bring the fat, but this is only a concern for those on certain diets. Still, I don’t recommend eating an entire plate full. It’s suitable for gluten-free and keto/low-carb diets, though you should check the ingredients of the mayo to be sure. Paleo dieters will want to remove the cream cheese.
How Should I Hard-Boil My Eggs?
Below I describe how one goes about hard-boiling eggs the traditional method of submerging them in boiling water. It’s the standard but is not the only way.
Steam: Involves placing the eggs in a basket over (you guessed it!) steam. You don’t have to worry about splattered water and the steam should make peeling a cinch.
Air Fryer: Is there anything this guy can’t do? Let the eggs cook at 350°F then turn the air fryer off and let them stand for 10 minutes.
Microwave: The previous generation’s “air fryer.” Fill a bowl with water then fill the water with eggs. Hit some buttons.
INGREDIENTS
- 6 large eggs
- 1 tsp capers
- 2 oz, smoked salmon, finely chopped
- 2 tbsp low-fat cream cheese
- 4 tbsp mayonnaise
- 2 tbsp dill (plus more to garnish)
- salt and pepper (to taste)
INSTRUCTIONS
Boil
Fill a small pot with enough water to fully submerge the eggs. Bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes. Remove the eggs and place in an ice bath.
Peel
Peel the eggs and cut them in half lengthwise. Remove the yolks with a spoon and assemble them in a large bowl. Lay the egg whites on a serving plate.
Mix
Add mayonnaise, dill, and cream cheese to the yolks. Mix well with a fork.
Add
Spoon the yolk mixture into the egg whites. Garnish with dill, capers, and smoked salmon.
DEVOUR!
Tips & Tricks to Making Perfect Smoked Salmon Deviled Eggs
- The yolk mixture needs to be smooth. Use a hand blender to attain the right consistency if a fork just isn’t cutting it (or blending it, as it were).
- Use a piping bag to keep your deviled eggs neat and tidy. Don’t have a piping bag? You can make one by cutting a corner off a small plastic bag then filling it with your yolk mix.
- Want a healthier version? You can replace the cream cheese with plain Greek yogurt. Note the texture and taste will change slightly.
- Use nova or lox-style smoked salmon.
- Chill the eggs before serving them. This will make them easier to handle and let the flavors meld.
FAQs
A sprinkle of chives will look and taste good, while a squeeze of lemon juice will complement the salmon.
Horseradish or a touch of hot sauce should do the trick.
Look for fish with a vibrant color. Avoid fish with a dry or tough texture to it; it should be slightly oily, moist, and silky. As well, it should have a fresh, oceanic scent to it; if it smells overly fishy, keep shopping.
Use older eggs; they tend to peel more easily. And don’t rush the process.
Variations
Deviled Eggs: The original recipe.
Pimento Cheese Deviled Eggs: Deviled eggs fitted with pimento peppers and cheese.
Shrimp Deviled Eggs: Similar to this recipe, with shrimp in place of smoked salmon.
Bacon Deviled Eggs: For those who want to add some meat but would prefer something earthbound.
How to Prep and Store Smoked Salmon Deviled Eggs
If it’s convenient, you can boil your eggs and make the yolk mixture ahead of time. Store the mixture separately (in a resealable plastic bag, for instance) while the egg whites can go in an airtight container. Given the flavors meld if allowed to sit, I recommend making them completely then storing them in the fridge for up to 2 days. If you choose to cover them with foil or plastic, tent them (use a toothpick to keep the wrap off the surface of the eggs) and store them in the fridge where they can’t be knocked.
Smoked Salmon Deviled Eggs
Ingredients
- 6 large eggs
- 1 tsp capers
- 2 oz. smoked salmon finely chopped
- 2 tbsp low-fat cream cheese
- 4 tbsp mayonnaise
- 2 tbsp dill + more to garnish
- salt and pepper
Instructions
- Fill a small pot with enough water to fully submerge the eggs. Bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes. Remove the eggs and place in an ice bath.
- Peel the eggs and cut them in half lengthwise. Remove the yolks with a spoon and assemble them in a large bowl. Lay the egg whites on a serving plate.
- Add mayonnaise, dill, and cream cheese to the yolks. Mix well with a fork.
- Spoon the yolk mixture into the egg whites. Garnish with dill, capers, and smoked salmon.
Notes
- Want a healthier version? You can replace the cream cheese with plain Greek yogurt. Note the texture and taste will change slightly.
- Use nova or lox-style smoked salmon.
- Chill the eggs before serving them. This will make them easier to handle and let the flavors meld.
Nutrition
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