These Smoked Salmon Deviled Eggs are Brunch Perfect
Smoked Salmon Deviled Eggs are easy yet sophisticated bite-size appetizers, made with smooth and creamy deviled egg mixture and topped with smoked salmon, capers, dill, and black cumin. Perfect for parties and holiday celebrations!
If you're looking for delicious appetizers that won't require a ton of effort or time, these Smoked Salmon Deviled Eggs are a must to add to your list!
Much like my Thanksgiving Deviled Eggs, this smoked salmon version requires minimal ingredients and only 30 minutes to make from scratch!
Why You'll Love My Smoked Salmon Deviled Eggs
- Smoked salmon deviled eggs are easy to make in just 30 minutes while presenting like gourmet party appetizers.
- Easily reduce the recipe time by boiling the eggs ahead of time to assemble in 10 minutes.
- They are stunning to look at and are perfect for special events or holidays.
- Double or triple the recipe when serving to a large crowd. You won't even need to adjust the recipe time as long as you have a big enough pot or choose to make your hard-boiled eggs in the Instant Pot or Air Fryer instead.
Ingredients & Substitutions
- Hard-boiled eggs – I've boiled my eggs from scratch for this recipe, but you can make them ahead of time, if you prefer.
- Deviled egg mixture – Egg yolks from the hard-boiled eggs mixed with mayonnaise, Dijon mustard, lemon juice, finely chopped shallot, fresh chopped dill, garlic powder, black cumin, chili flakes, and salt.
- Garnish – Top these deviled eggs with smoked salmon pieces, capers, fresh dill, and a sprinkle of black cumin.
Swaps
Mayonnaise – Use sour cream or cream cheese instead of mayonnaise if you prefer.
Fresh herbs – Dill is a great herb to pair with salmon, but you could also use parsley.
Spicy – Feel free to adjust the level of spice in these deviled eggs to suit your preferences. Regular cumin, smoked paprika, and cayenne pepper are good additions for a hotter version. Likewise, you can omit the chili flakes and use a milder mustard if you aren't a fan of any heat in food.
Toppings – Not everyone enjoys capers. If that's you, consider adding a slice of green olives to these deviled eggs instead. Feel free to mix things up completely and to these deviled eggs with crispy crumbled bacon, chopped chives, and other seasonings.
My Cooking Tips For Your Deviled Eggs
While I've boiled the eggs on the stovetop, you can make Instant Pot boiled eggs or Air Fryer boiled eggs instead.
When it comes to deviled egg recipes, it's about the presentation! That's why it's important to allow the hard-boiled eggs to cool before attempting to peel them. If you skip the cool bath, some of the egg white may stick to the egg shell which won't look pretty.
Be gentle when scooping out the egg yolks. A small spoon is the perfect tool to remove the egg yolk, but avoid being too heavy-handed in the process.
If you find that you have any leftover deviled egg mixture after filling the egg whites, store this in an airtight container in the fridge and use it as a delicious spread over your favorite crackers or on a sandwich.
More Delicious Crowd Pleasing Appetizers
- Thanksgiving Deviled Eggs
- Mini Caprese Appetizers
- Three Cheese Bacon Puff Pastry Appetizers
- Mini Mexican Pizzas
- Keto Bacon Wrapped Jalapeños
Smoked Salmon Deviled Eggs
Ingredients
- 8 eggs
- 2 tablespoon of mayonnaise
- 1 1/4 teaspoon of Dijon mustard
- 1 1/4 teaspoon of lemon juice
- 1 tablespoon of shallot finely chopped
- 2 tablespoon of fresh dill finely chopped plus extra dill for garnish
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of chili flakes
- 1 teaspoon of black cumin
- 2 ounces of smoked salmon
- 2 tablespoons of capers
Instructions
- Heat water in a saucepan until boiling. Add the eggs. Bring the water to a boil again and cook the eggs for 7-9 minutes. We need hard-boiled eggs.
- After the eggs are boiled, run a cold bath and leave them for 10 minutes to cool.
- Peel the eggs and cut them in half.
- Using a small spoon, scoop out the yolk from the egg. Place it in a medium bowl. Repeat this step with the remaining eggs.
- Add the mayonnaise, mustard, shallot, fennel, lemon juice, 1/3 tsp of black cumin, chili flakes, garlic powder, and salt to taste the egg yolks. Mix with a fork until completely smooth.
- Use a small spoon to place some of the deviled egg mixture back into the hole of each egg white. Then place a small piece of the smoked salmon, add some capers, and some dill, and sprinkle with black cumin.
Notes
Charcuterie Board Ideas
Enjoy these salmon deviled eggs with an array of other tasty appetizers, such as Buffalo Chicken Sliders, Puff Pastry Tomato Tarts, Bacon Wrapped Jalapeños, Feta Cheese Covered Olives, and so much more!FRIDGE
Leftover smoked salmon deviled eggs can be stored in an airtight container in the fridge for 3-4 days, but they are best eaten within 2 days of assembling.Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
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