Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  wontonsushi

“These go quickly at gatherings, so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 deviled eggs



  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  2. Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  3. Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  4. Carefully cover with plastic wrap and refrigerate until serving.

Share It

Reviews (10)

Rate This Recipe


This was absolutely fabulous. Anybody who likes smoked salmon will love this recipe.



DILL! I cut the dill back to 1/2 teaspoon for 6 eggs and it overpowered the eggs, the salmon, and left me tasting nothing but dill for 15 minutes afterward. Some of the people at the reunion managed to choke down half an egg, but most took one bite and discretely threw the rest of the egg away. I should probably have tried this recipe out in private first. Using fresh dill might have salvaged this. One teaspoon dried dillweed packs about as much punch as 4 teaspoons fresh, so it would be a lot subtler, but fresh dill has a delicate top note that the dried lacks. It cuts the chalky aftertaste dill can have.



I hate to be the first to review a recipe and give it a poor rating but this was not a hit with my family. It came out very dry and the flavor of the salmon was overpowering. I attempted to add more mayo but nothing seemed to help. Four family members tasted it and none liked it at all.

More Reviews

Similar Recipes

Deviled Eggs I

Deviled Eggs I

Deviled Eggs II

Deviled Eggs II

The Devil's Own Deviled Eggs

The Devil's Own Deviled Eggs

Epicurean Deviled Eggs

Epicurean Deviled Eggs

Salmon Deviled Eggs with Homemade Mayonnaise

Salmon Deviled Eggs with Homemade Mayonnaise

Curried Deviled Eggs

Curried Deviled Eggs


Amount Per Serving (12 total)

  • Calories
  • 47 cal
  • 2%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

The Devil's Own Deviled Eggs


next recipe:

Easy Smoked Salmon Deviled Eggs