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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,


  • 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


  • 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.
    Deviled egg filling in the bag
  • Make the eggs super pretty with a small slice of sweet or sour pickle, fresh dill and, a sprinkling of paprika. Serve immediately. 


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. :)