Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs are an elegant and different way to make deviled eggs. You won’t be able to eat just one!

Happy Easter everyone! I hope that you are in enjoying the holiday with your family and friends. It’s a gloriously sunny day in Colorado! I am getting ready to head up to my folk’s house in Evergreen to celebrate with a giant feast. I am looking forward to enjoying the afternoon with them and the dogs.

Deviled Eggs

Most people know what a deviled egg is, but just in case you don’t it’s eggs that have been hard boiled, shelled, cut in half and the yolks scooped out. The yolks are mixed with mayonnaise and other delicious ingredients and stuffed back into the egg white.

Typically they are served at holidays or parties an appetizer or first course. I make deviled eggs a lot. To me, they are an easy thing to make quick and everyone loves them. How come when I eat eggs for breakfast, I can only eat 2, but when there are deviled eggs present, I can eat 10… Just saying. I don’t think that I am alone in feeling this way.

You can make deviled eggs just about any way that you want but check out my Lobster Deviled Eggs if you want something really special.

This Weeks Recipe

As I always do around Eastertime, I color eggs. I think I have done in every year of my life. To me, it’s just fun and I love having the colorful eggs in my refrigerator. As always, I wonder what to do with all the extra eggs. Usually, I make a giant batch of egg salad but this year I decided on deviled eggs. Smoked Salmon Deviled eggs to be exact.

Earlier this week, I smoked a salmon as a test for an event that I am catering this week. Needless to say, I had leftover salmon to use up, thus this weeks recipe. It was kind of a twofer for me.

Anyhoo, these eggs are based on traditional bagels on lox, sans the bagels. Lol. I stuffed these eggs with salmon, cream cheese, red onions, capers and, fresh dill.  To me, this is just a yummy combination, no matter how you combine it!

Recipe Notes

Everyone has their own way and opinions on how to hard boil an egg. My eggs always come out perfect even at a higher elevation.

Here is how I do it. Place the eggs in a large pot and cover with cold water. Bring the pot to a boil and reduce heat to a medium temperature. Cook for 12 minutes (at 5600 feet), add another minute for every 1000 feet in elevation gain, reduce cooking time to 8-10 minutes at lower elevations.

Drain the hot water and cover with cold water until the eggs are cool enough to handle. I like to peel the eggs when they are still warm, it seems to come off better. 🙂

Everything is chopped up before the big mix job!

Use a fork to get everything perfectly mashed and incorporated for the deviled eggs. You will want to use a rubber spatula for a final mix and to transfer to a zippy bag for piping!

The easiest way to fill your eggs and make it pretty is to fill a zippy bag with the filling and cut a small hole at the tip and gently squeeze to fill!

These deviled eggs aren’t just for Easter! They are great any time of year!

You may need to double this recipe. These Smoked Salmon Deviled Eggs won’t last 2 seconds!

Enjoy!

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Smoked Salmon Deviled Eggs

I bet you can't just eat one of these Smoked Salmon Deviled eggs! They are not only pretty, but they are also delicious! 

Course Appetizer

Cuisine American

Keyword Smoked Salmon Deviled Eggs,

Author Heather Blake

Ingredients

• 6 hard boiled eggs
• 2 ounces room temperature cream cheese
• 1/4 cup mayonnaise
• 3 ounces smoked salmon
• 2 tablespoons finely minced red onion
• 1 tablespoon chopped capers
• 2 tablespoons chopped fresh dill
• 1 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• sliced cornichones or sweet gerkins for garnish

Instructions

• Slice the hard-boiled eggs in half and scoop out the yolks into a small bowl making sure to wipe off your knife in between cuts. This makes for a cleaner looking egg. Place each half of the eggs onto an egg plate or a regular plate.
• In a mixing bowl add the eggs, cream cheese, and salmon. With a fork mix the ingredients until well combined and crumbly. 
• Mix in the mayonnaise, onions, capers, dill, mustard, salt and, pepper. Stir to combine well. 
• Transfer the egg mixture to a ziplock bag and cut a small slit out of one end. Carefully squeeze the mixture into the prepared eggs.
  
• Make the eggs super pretty with a small slice of sweet or sour pickle, fresh dill and, a sprinkling of paprika. Serve immediately. 

Notes

Everyone has their own way and opinions on how to hard boil an egg. My eggs always come out perfect even at a higher elevation. Here is how I do it. Place the eggs in a large pot and cover with cold water. Bring the pot to a boil and reduce heat to a medium temperature. Cook for 12 minutes (at 5600 feet), add another minute for every 1000 feet in elevation gain, reduce cooking time to 8-10 minutes at lower elevations. Drain the hot water and cover with cold water until the eggs are cool enough to handle. I like to peel the eggs when they are still warm, it seems to come off better. 🙂