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Easy Smoked Salmon Deviled Eggs Recipe photo

Smoked Salmon Deviled Eggs Recipe

Elevate your appetizer game with these delicious Smoked Salmon Deviled Eggs! Perfect for brunch or parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Deviled Eggs:
  • 6 large eggs
  • 1/4 cup smoked salmon finely diced
  • 3 tablespoons green onions sliced
  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise or vegan alternative
  • 2 tablespoons capers rinsed and finely chopped
  • 1/2 lemon juice
  • 1/4 teaspoon fresh ground black pepper

Equipment

  • Pot for boiling eggs
  • Mixing bowl
  • Fork or potato masher
  • Knife and cutting board
  • Serving platter

Method
 

Instructions
  1. Step 1: Hard-Boil the Eggs - Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil, then cover the pot and turn off the heat. Let the eggs sit in the hot water for about 12 minutes. Once done, transfer them to an ice bath to cool down quickly.
  2. Step 2: Prepare the Filling - Once the eggs are cool, peel them and slice them in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg whites aside.
  3. Step 3: Mix the Ingredients - To the egg yolks, add the finely diced smoked salmon, sliced green onions, Greek yogurt, mayonnaise, capers, lemon juice, and black pepper. Mash everything together with a fork or a potato masher until the mixture is smooth and well combined.
  4. Step 4: Fill the Egg Whites - Using a spoon or a piping bag, fill each egg white half with the smoked salmon mixture. Be generous; you want them to look inviting!
  5. Step 5: Garnish and Serve - For an extra touch, you can garnish each deviled egg with additional green onions or a small piece of smoked salmon. Arrange them on a serving platter and enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Freezing is not recommended as it alters the texture.
  • Make the filling ahead of time but fill the egg whites just before serving for freshness.