#SeafoodSunday: Smoked Salmon Deviled Eggs | Dish on Fish
#SeafoodSunday/ Salmon

#SeafoodSunday: Smoked Salmon Deviled Eggs

We’re sharing a delicious appetizer for a special holiday edition of Seafood Sunday. Smoked Salmon Deviled Eggs are small, savory bites – packed with protein and full of flavor – that are not only elegant enough for a festive gathering, but also simple enough for a special afternoon snack. Thanks to easy swap-outs like Greek yogurt in place of mayonnaise, these are a lighter take on the traditional deviled egg recipe. Try them out today or save the recipe for later this week!
Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs
Servings: 8


8 large eggs
¼ cup nonfat plain Greek yogurt
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. fresh chives, chopped
3 tsp. fresh dill, minced
1 tsp. lemon juice
¼ tsp. ground black pepper
¼ tsp. sea salt or kosher salt
3-4 ounces smoked salmon, finely chopped
Fresh dill and/or chives, for garnish


  1. To hard-boil eggs, place eggs in a saucepan, cover with water and bring to a boil. Remove from heat, cover with lid and let stand 12 minutes. Drain and rinse with cold water.
  2. Peel eggs and cut them lengthwise. Remove egg yolks and place them in a medium bowl. Set egg-white halves aside.
  3. Mash egg yolks with a fork. Add remaining ingredients on list (through smoked salmon) to yolks and beat with a mixer or by hand, until smooth and creamy.
  4. Pipe or spoon mixture into egg-white halves (about 1 tbsp. per egg half). Garnish with dill or chives or a sprinkle of coarse sea salt.

Smoked Salmon Deviled Eggs

Photo styling: Monica Lavin of Lavin Label
Photography: Kelli Boyd Photography

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