Smoked Salmon Devilled Eggs

Name: Smoked Salmon Devilled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 12 large eggs (hard-boiled); 100 grams smoked salmon (finely chopped); 1/3 cup mayonnaise (full-fat); 1 tablespoon dijon mustard; 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon capers (drained and chopped); 1 tablespoon fresh dill (chopped, plus extra for garnish); to taste salt and pepper

60 min 12 servings Easy

All Recipes

These smoked salmon devilled eggs are a delightful twist on the classic appetizer, combining creamy yolks with the rich flavour of smoked salmon.

Prep

20 min

Cook

10 min

Total

60 min

Servings

Difficulty

Easy

Smoked salmon devilled eggs bring a sophisticated twist to the traditional devilled egg. Infused with the rich, smoky taste of salmon, this appetizer is perfect for any occasion, from an elegant brunch to a casual gathering. The creamy egg yolk filling, combined with the delicate smokiness of salmon, offers a delightful balance of flavours. This dish not only looks appealing with its vibrant colours but also delivers a taste that will impress your guests.

Instructions

Boil the eggs

Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then remove from heat and cover. Let sit for 10 minutes.

Cool and peel

Transfer eggs to an ice bath to cool completely. Once cooled, gently crack the shells and peel the eggs.

Pro tip: Peeling under running water can help remove stubborn bits of shell.

Prepare the yolk filling

Halve the eggs lengthwise and remove yolks. In a bowl, mash yolks with a fork. Add mayonnaise, dijon mustard, lemon juice, smoked salmon, capers, and dill. Mix until smooth. Ensure the smoked salmon reaches an internal temperature of 145°F / 63°C by probing the thickest part. Season with salt and pepper.

Pro tip: For an extra smooth filling, use a food processor.

Fill the egg whites

Spoon or pipe the yolk mixture back into the egg whites, creating a generous mound.

Pro tip: Use a piping bag with a star tip for a decorative finish.

Chill the devilled eggs

Refrigerate for at least 30 minutes to allow flavours to meld.

Garnish and serve

Before serving, garnish each egg with a small sprig of dill. Serve chilled.

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Tips & Tricks

Use fresh, high-quality smoked salmon for the best flavour.
Chill the eggs thoroughly before peeling to make it easier.
Garnish with dill for a fresh burst of flavour.
Prepare the filling ahead of time for a quick assembly.

Frequently Asked Questions

How long should I boil the eggs?

Boil the eggs for 10 minutes after bringing the water to a boil.

Can I make the filling in advance?

Yes, you can prepare the filling up to 2 days in advance and store it in the refrigerator.

What is the best way to fill the eggs?

Use a spoon or a piping bag with a star tip for a neat and decorative presentation.

How do I prevent the eggs from cracking while boiling?

Start with cold water and bring to a boil gradually to prevent cracking.

Can I substitute the smoked salmon?

Yes, you can use other smoked fish like trout or even canned salmon, but the flavour will vary.

Serving Suggestions

Serve these smoked salmon devilled eggs as a classy appetizer at your next party or brunch. They pair wonderfully with a glass of crisp white wine or champagne. You can prepare the egg yolk filling in advance and store it in the refrigerator for up to 2 days. Assemble just before serving for the best texture and freshness.