Smoked Salmon Deviled Eggs

Posted in Recipe on 1 December 2014

When many of us think of deviled eggs it can conjure up ideas of finger food at a 1970s party and can seem rather dated a just a tad boring. Forget what you thought you knew about devilled eggs and try this scrumptious version made with smoked salmon.

The creamy texture of the yolk and cream cheese mixture works really well with the smoked salmon and is a really simple to make appetizers. It is also easily adaptable as instead of the optional capers or red onions stated in the recipe you could garnish with dill or perhaps a sprig of tarragon. Just a couple of tips to make sure they turn out just right. First, make sure the cream cheese is at room temperature when creating the mixture so you achieve the right texture. Secondly, you may want to practise filling the egg whites with the mixture as this can be a little tricky at first.

Many appetizers are either high in fat and a bit stodgy or just boring. These make a healthy and interesting alternative to the regular cuisine usually available for ‘nibbles’. The main problem people have with these delicious smoked salmon devilled eggs is the fact they disappear too quickly when put out at parties – make sure you cook enough for all your guests!


Smoked Salmon Deviled Eggs December 1, 2014 Ingredients:
  • 8 large eggs
  • ¼ cup of crème fraiche
  • 1 ounce of cream cheese
  • 1 tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • freshly squeezed lemon
  • 2 tbsps. Chives, minced
  • 2 ounces smoked salmon, minced
  • Handful of capers (optional)
  • ½ red onion, minced (optional)
  • Salt and black pepper for seasoning
  1. Place eggs into large saucepan of cold water. Bring to the boil and cook for 2 minutes. Then turn off the heat and let eggs rest in water for 10 minutes. Drain eggs and cover with cold water leaving them to cool.
  2. When cooled, peel the eggs and slice in half lengthways. Take out the yolks and place into a food processor.
  3. Add the crème fraiche, cream cheese, mayonnaise, mustard and lemon juice to the yolks and then process until mixture is smooth.
  4. Put the mixture into a bowl and fold in the salmon and chives and season with salt and pepper
  5. Fill the egg whites with the yolk mixture using either a piping bag or spoon. Cover loosely with cling wrap and put in the fridge to cool for 30 minutes
  6. When chilled they can be served as they are or can be topped with the capers and red onion depending on your preference



LILPARTNER Hand Mixer Electric
KitchenAid KSMSFTA Sifter + Scale Attachment
Crock-Pot 2-QT Round Manual Slow Cooker
OXO Good Grips Small Cookie Scoop

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