Smoked Salmon Deviled Eggs Recipe | Dish on Fish
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Smoked Salmon Deviled Eggs Recipe

Hello, Seafoodies!

We’re ready to celebrate spring and all that goes with it, including Easter. Bring on the warmer weather, longer days, spring blooms and, most definitely, eggs! We’re revisiting one of our fan fave recipes that’s a satisfaction-guaranteed dish for any spring or Easter brunch: Smoked Salmon Deviled Eggs. They look almost too gorgeous to eat, but don’t let that stop you!

No matter what the occasion, you just can’t go wrong with deviled eggs. This simple app always comes together quickly and disappears even faster! What takes this dish to the next level is the savory smoked salmon. Garnished with fresh herbs, these eggs look like fine art on a plate! And, you can easily tailor the recipe for a couple or a crowd.

As much as we love traditional deviled eggs, our twist on deviled eggs ups the nutrient and flavor profiles. We’ve swapped in some low-fat Greek yogurt, for full-fat mayonnaise, which helps cut calories without sacrificing creaminess. The tangy yogurt and fresh lemon juice brighten the flavor of this dish, and smoked salmon boosts the protein factor, making these eggs a healthier snack than meets the eye (or taste buds). Whether you make them for a light bite or a holiday spread, you definitely need to give them a try!

December Meal Plan: The Feast of the Seven Fishes
Image Credit: Kelli Boyd Photography

Smoked Salmon Deviled Eggs

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 8

Ingredients

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

Directions

  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 for 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 (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 tablespoon per egg half). Garnish with dill or chives or a sprinkle of coarse sea salt.

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2 Comments

  • Reply
    Sharon
    March 31, 2021 at 7:59 pm

    Your recipes look exciting. Salmon sets off the deviled eggs. Awesome.

    • Reply
      Dish on Fish
      April 1, 2021 at 9:46 am

      We think so too! Glad you like these.

    Leave a Reply to Sharon Cancel Reply