Smoked Salmon Deviled Eggs

You might remember that I just shared a new Sriracha Bacon Deviled Eggs recipe a few weeks ago. Today I’m sharing a new deviled eggs recipe: Smoked Salmon Deviled Eggs! I’m actually working on a series of deviled egg recipe variations leading up to Easter, so stay tuned for lots more delicious tweaks on the classic dish. Today’s recipe is for deviled eggs with smoked salmon and cream cheese, topped with capers and red onions. They are SO good! I’m sharing some tips for how to make them, but if you’re ready to get straight to cooking, click the Jump to Recipe button above to go directly to the deviled eggs with smoked salmon and capers recipe.

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What you need to make deviled eggs with smoked salmon and cream cheese

To evoke the flavors of lox with cream cheese, this recipe is for deviled eggs with smoked salmon and cream cheese. The cream cheese is mixed into the filling for a subtle flavor and added creaminess. Then, the eggs are topped with other familiar smoked salmon garnishes, like capers and chopped red onion. Here’s what you need to make them, along with a few of my ingredient tips.

• 1 dozen hard-boiled eggs, peeled and halved lengthwise. I always use my Instant Pot for making hard-boiled eggs. Not only is it really easy to make eggs in the pressure cooker, but they are somehow also easier to peel! I use the 5-5-5 method (5 minutes at high pressure, 5 minutes of natural release, then 5 minutes in an ice water bath).
• 1/2 cup mayonnaise
• 2 tablespoons (1 ounce) softened cream cheese
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard. You can substitute yellow mustard if you don’t have Dijon, but I prefer the Dijon taste for these deviled eggs with smoked salmon and capers.
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• 4 ounces smoked salmon (or lox), cut into 24 pieces
• 2 thin slices from a red onions, chopped. Tip: Per our recipe tests and feedback, you can add more red onions to taste, as they make for a wonderful textural contrast to the creamy filling.
• 2 tablespoons capers
• Fresh dill, for garnish

How to make Smoked Salmon Deviled Eggs

To make these deviled eggs with smoked salmon, start by preparing the hard-boiled eggs (I always make them in my Instant Pot using the 5-5-5 method), halving them and removing the yolks. Place the yolks into a medium-sized bowl (leaving the egg whites intact). Add mayonnaise, softened cream cheese, lemon juice, Dijon mustard (or yellow mustard if you don’t have Dijon), salt, and pepper to the bowl with the egg yolks. Smash with a fork until the yolks and mixture are smooth, and mix so that the ingredients are well blended. If you’re having trouble getting the filling as smooth as you’d like, you can add it to a food processor to pulse a few times.

Now it’s time to pipe the filling into the eggs for these Smoked Salmon Deviled Eggs. Place the egg yolk mixture into a plastic zipper bag, seal, and snip off one of the bottom corners of the bag with scissors (you can also use a pastry bag fitted with a star icing tip if you’d prefer a more decorative piping for presentation). Pipe the yolk mixture evenly into the hollowed holes of the egg whites.

Divide the smoked salmon pieces on top of the yolk mixture on each egg (you can roll the pieces so they look kind of nice on top of the eggs). Follow with the red onion (as much as you want, to taste, as these add a wonderful texture to your bite), capers (about 3 capers each egg), and a small sprig of fresh dill.

Serve the deviled eggs with smoked salmon and capers immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

These deviled eggs with smoked salmon and cream cheese are SO good, and have a lovely presentation, so they’re great to serve for holiday feasts.

Here’s the Smoked Salmon Deviled Eggs recipe! I can’t wait to hear what you think of this one, so let us know in the comments, or by sharing on social media and tagging me at @fabeveryday. Enjoy!