Smoked Salmon Deviled Eggs |

Smoked Salmon Deviled Eggs

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 deviled eggs 1x



  • 6 eggs
  • 2 tablespoons mayonnaise (or more depending on how creamy you like your deviled eggs)
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons finely chopped fresh dill
  • 3 tablespoons finely minced smoked salmon
  • 12 slivers smoked salmon, for garnish (optional)
  • 12 sprigs fresh dill, for garnish (optional)


  1. Place eggs in a single layer in a saucepan and add enough cold water to cover by 1 inch. Bring water just to a boil over high heat. Remove the pan from the heat, cover and let stand for 15 minutes. Then rinse eggs under cold water until cool enough to handle.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  3. Combine eggs yolks with other ingredients (except for those used for garnishing) until mixture is well combined. Using a small spoon, fill each egg white half with the egg yolk mixture. Garnish with a sliver of smoked salmon and a tiny sprig of dill, if desired.


Recipe from the Deviled Eggs cookbook via the Houston Chronicle.