If you’re searching for a stunning appetizer that combines easy weeknight dinners vibes with sophisticated flavor, these Smoked Salmon Deviled Eggs are your go-to. Creamy, tangy, and topped with silky smoked salmon, they bring a healthy comfort food feel while still impressing guests with their elegance.
Whether it’s a brunch, holiday gathering, or casual get-together, these deviled eggs are the perfect balance of rich and fresh. Plus, they fit beautifully into high protein meals and keto meal plans, making them a versatile dish for meal prep microwave lunches or best dinner prep meals.
Why You’ll Love This Recipe
This recipe elevates classic deviled eggs with the smoky, buttery flavor of smoked salmon. The creamy filling is infused with bright lemon juice, zesty Dijon mustard, and fresh dill, creating layers of flavor that dance on your palate.
They’re quick to make — ready in under 30 minutes — which makes them perfect for last-minute entertaining or a quick family meal. Plus, the filling can be made ahead and piped into the eggs just before serving, saving you time on busy days.
The combination of protein-rich eggs and omega-packed salmon makes this a high protein pre made meal ideal for those following a protein meal plan or high macro meals.
What Makes This Recipe Special?
The secret to the perfect deviled egg is creamy yolks mixed with the right balance of acidity and seasoning. Here, the addition of smoked salmon adds a luxurious twist, complementing the tang of lemon and the subtle bite of Dijon.
Fresh dill brings an herbaceous brightness that cuts through the richness, while capers (optional) add a salty pop if you choose to include them. The eggs themselves provide a satisfying texture, making this a dish that feels indulgent yet light.
These deviled eggs are an easy high protein high calorie meal or a great ready made protein meal option to impress without the fuss.
Ingredients
- 6 large eggs
- 2 oz smoked salmon, finely chopped (use high-quality for best flavor)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Chopped chives or extra dill, for garnish
How to Make It Step-by-Step
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes.
- Drain the hot water and immediately transfer the eggs to an ice bath to cool completely. This helps with easier peeling and prevents overcooking.
- Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter.
- Mash the yolks with a fork until smooth and creamy. Add mayonnaise, Dijon mustard, lemon juice, chopped smoked salmon, and dill. Season with salt and pepper to taste. Mix until well combined.
- Spoon or pipe the yolk mixture back into the egg whites. A piping bag or zip-top bag with a corner cut off works great for a neat presentation.
- Garnish with chopped chives or extra dill and a sprinkle of black pepper. Serve chilled for the best flavor.
Tips for Best Results
- Use eggs that are a few days old for easier peeling. Fresh eggs can be tricky to peel cleanly.
- An ice bath right after boiling helps stop the cooking process and makes peeling simpler.
- Don’t overmix the filling; you want it creamy but still with some texture from the salmon.
- If you want a little extra zing, add a dash of hot sauce or cayenne to the yolk mixture.
- Prepare the filling a day ahead and refrigerate; assemble just before serving for freshness.
Ingredient Substitutions & Variations
- Swap smoked salmon with lox if you prefer a milder flavor.
- Add capers for a briny kick that complements the salmon perfectly.
- Replace dill with chives, parsley, or tarragon for different herb profiles.
- Mix in softened cream cheese for an extra creamy and rich filling.
- For a dairy-free option, replace mayonnaise with vegan mayo and omit any cheese additions.
Serving Suggestions
Serve these smoked salmon deviled eggs as part of a healthy meal plan for two or a larger gathering. They’re fantastic alongside cucumber slices, crisp crackers, or a fresh green salad for a high protein keto meal plan.
Pair them with a full English breakfast spread or serve as finger food at brunch or cocktail parties. These eggs also fit beautifully into prepared meals for two and meal planning chicken dinners.
Pairing Ideas (Drinks, Sides, etc.)
Pair with a chilled glass of Sauvignon Blanc or a light sparkling wine for a refreshing contrast.
For non-alcoholic options, try sparkling water with lemon or an herbal iced tea.
Serve alongside other light bites like smoked trout salad, avocado toast, or pickled vegetables to keep the meal balanced and vibrant.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days.
Because of the delicate texture of eggs and smoked salmon, reheating is not recommended. Serve leftovers cold or at room temperature.
Make-Ahead and Freezer Tips
The yolk filling can be made up to 24 hours ahead and stored in the fridge. Keep the egg whites separate and fill just before serving for the freshest taste.
Deviled eggs do not freeze well, so avoid freezing to maintain texture and flavor.
Common Mistakes to Avoid
- Overcooking eggs, which causes a greenish ring around yolks and a sulfur taste.
- Not cooling eggs in an ice bath immediately after boiling, making peeling difficult.
- Overmixing the filling until it’s too runny or too thick.
- Forgetting to season the yolk mixture well with salt and pepper.
- Adding avocado or herbs too early, which can cause browning or wilting.
Frequently Asked Questions (FAQ)
Can I use lox instead of smoked salmon?
Yes! Lox works perfectly and provides a milder, silky texture.
How do I make peeling eggs easier?
Use eggs that are a few days old and cool them in an ice bath right after boiling.
Can I prepare the filling ahead?
Absolutely! Make the filling a day in advance and refrigerate.
Are deviled eggs keto-friendly?
Yes, they’re naturally low in carbs and high in protein and healthy fats.
What other toppings work well?
Capers, red onion, microgreens, or a sprinkle of paprika add nice flavor and visual appeal.
Can I freeze deviled eggs?
No, freezing alters the texture of both eggs and filling.
Cooking Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Fork or potato masher
- Piping bag or zip-top bag (for filling)
- Knife and cutting board
- Serving platter
This simple setup makes whipping up elegant deviled eggs a breeze.
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Smoked Salmon Deviled Eggs
Ingredients
- 6 large eggs
- 2 oz smoked salmon, finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
- to taste salt
- to taste black pepper
- for garnish chopped chives or extra dill
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Drain and transfer eggs to an ice bath to cool completely. Peel the eggs once cool.
- Slice the eggs in half lengthwise and carefully remove the yolks into a mixing bowl. Arrange the whites on a serving platter.
- Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, lemon juice, chopped smoked salmon, and dill. Mix well.
- Season with salt and black pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with chopped chives or extra dill. Serve chilled.