Looking for an elegant and delicious hors d’oeuvre? Make a batch of these Smoked Salmon Deviled Eggs—perfect for Easter or any time you want to indulge.
Every Christmas and Easter, my local delicatessen turns into a culinary paradise with all kinds of mouthwatering seasonal delights. From handmade chocolates and beautiful fruit tarts to exclusive French cheeses and carefully arranged charcuterie boards, the temptation is nearly impossible to resist.
One of the treats I look forward to most are the deviled eggs—their specialty. At least ten different varieties grace the display, all equally irresistible, and equally expensive. And while I can certainly make deviled eggs myself, I too have succumbed to their extravagant offerings, like the black Italian truffle deviled eggs I bought last Christmas, which looked almost too good to eat and were packaged like jewels in a pretty box.
This Easter, however, I’m taking matters into my own hands and trying a selection of deviled egg recipes that are guaranteed to keep temptation at bay. Recipes like this one for smoked salmon deviled eggs. Filled with a tangy blend of cream cheese, mayonnaise, and fragrant dill, these eggs are topped with delicate slivers of smoked salmon and a few briny capers. They may not be as swanky as the truffle- or caviar-laden versions from the deli, but trust me, they’re just as delicious, and just a fraction of the price.
Are Smoked Salmon Deviled Eggs Healthy?
Eggs are full of protein and essential vitamins and minerals, including vitamin B12, selenium, and riboflavin. Salmon is an excellent source of omega-3 fatty acids (healthy fats). That said, cream cheese (even though it’s low-fat) and mayo do make these an indulgent treat best enjoyed in moderation. You can replace the cream cheese with plain Greek yogurt, which will add protein, but note that the texture and taste will change slightly. If you’re watching your sodium intake, omit the salt. The mayo, salmon, and capers add enough flavor.
Showstopping Deviled Eggs
In the mood to really impress your guests with these deviled eggs? For extra flavor, go ahead and add some Dijon mustard or zesty horseradish to the filling. A dash of truffle paste will add elegance and incredible aroma to the eggs. In that case, I would skip the cream cheese and use thick crème fraîche instead, which has a more subtle flavor. For a prettier presentation, use a piping bag to fill the eggs and garnish them with a dusting of smoked paprika powder for extra taste and color. Don’t have a piping bag? You can make one by filling a small plastic bag with your yolk mix and cutting off a corner. Garnishing with deep-fried parsley (the curly kind, not flat-leaf) rather than dill is also worth trying.
How Do I Store Leftovers?
Though these eggs are best served freshly made, you can keep them in an airtight container in the fridge for up to 2 days. Freezing is not recommended, as it will render the eggs rubbery.
Serving Suggestions
Are you also a fan of deviled eggs? If so, you’re in luck because we have plenty of recipes to tickle your taste buds! One of my favorites is this Deep-Fried Deviled Eggs Recipe. Yes, you read correctly. The whites are deep-fried until beautifully crisp and golden before being filled with a creamy yolk mixture made with mustard and relish. With their pale-pink hue and tangy taste, these Beet Pickled Deviled Eggs are also a perfect choice for any Easter celebration or spring buffet. Come cocktail hour, this spicy Bloody Mary Deviled Eggs Recipe is certainly guaranteed to hit the spot!
Ingredients
- 6 large eggs
- 2 tablespoons low-fat cream cheese
- 4 tablespoons mayonnaise
- 2 tablespoons dill plus more to garnish
- Salt and pepper to taste
- 1 teaspoon capers
- 2 ounces smoked salmon finely chopped
Instructions
- Fill a small pot with enough water to fully submerge the eggs. Bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes. Remove the eggs and place in an ice bath.
- Peel the eggs and cut them in half lengthwise. Remove the yolks with a spoon and transfer them to a large bowl. Place the egg whites on a serving plate.
- Add cream cheese, mayonnaise, and dill to the yolks. Mix well with a fork. Season to taste with salt and pepper.
- Spoon the yolk mixture into the egg whites. Garnish with dill, capers, and smoked salmon.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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