Smoked Salmon Deviled Eggs

Susie D.


Smoked salmon, capers, and dill add a special touch to deviled eggs. Serve them for a brunch or pot luck~ they are sure to be a hit.


★★★★★ 5 votes

15 Min
Stove Top


  • 6
    hard- boiled large eggs, peeled
  • 1/8 c
    mayonnaise (or more to taste)
  • 1 Tbsp
    dijon mustard
  • 2 oz
    smoked salmon, finely chopped (plus a little extra for garnish)
  • 1/2 tsp
    freshly squeezed lemon juice
  • 1/2 tsp
    freshly ground black pepper
  • ·
    freshly chopped dill to taste (or dried)
  • 12
    capers, rinsed and drained

How to Make Smoked Salmon Deviled Eggs


  1. Cut the eggs in half lengthwise. Place halves on serving plate. Gently remove the yolks. Mash the yolks. Add the mayonnaise, Dijon, finely diced salmon, lemon juice and pepper. Add dill to taste. Stir to blend.
  2. Use a large star tip and gently pipe filling into the half eggs. Top each egg with a caper and the optional tiny garnish of smoked salmon.
  3. Chill at least one hour to allow flavors to marry.

Printable Recipe Card

About Smoked Salmon Deviled Eggs

Course/Dish: Seafood Appetizers
Main Ingredient: Eggs
Regional Style: Scandinavian
Other Tags: Quick & Easy Healthy
Hashtags: #Brunch #buffet

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