Smoked Salmon Deviled Eggs

smoked salmon deviled eggs on a wooden platter.
boiling and chilling eggs.

I make deviled eggs because my husband LOVES them. Seriously. He will hover over a platter to claim more for himself. So he’s my guinea pig when it comes to deviled egg variations and this one had him swooning.

It’s not like other smoked salmon deviled egg recipes, which tend to have more ingredients and are a bit fussy… Those recipes have cream cheese and capers, very French-y and I’m sure they’re quite good.

This deviled egg recipe is straightforward with a twist. It was inspired by my favorite breakfast treat of everything bagels with smoked salmon and an egg on top.

Why you’ll love these smoked salmon deviled eggs

  • They’re quick and easy to make.
  • They taste DEE-LICIOUS!
  • This deviled egg variation is perfect for entertaining and appetizers.
  • Smoked Salmon deviled eggs are perfect for brunch.
  • The deviled eggs can be made several hours in advance.
  • You can double the recipe easily.
  • My hubby loved them, so that’s pretty much a win!

Ingredients for smoked salmon deviled egg recipe:

  • Eggs – Use large or extra large eggs
  • Mayonnaise – We like Duke’s or Hellman’s
  • Smoked Salmon – can use Nova, Scottish or Atlantic cold smoked salmon.
  • Horseradish – freshly grated or from a jar. Do not use horseradish sauce.
  • Lemon Juice – freshly squeezed will give you the best flavor.
  • Everything Bagel Seasoning – homemade or store-bought.
  • Fresh Dill – for garnish.

This version has a double dose of salmon (in the egg filling AND as a garnish) and a sprinkle of that great Everything Bagel seasoning for contrast and texture. Instead of dijon mustard and capers, I use prepared horseradish, for a spicy kick that is simply made for smoked salmon.

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slicing eggs and portioning salmon for the deviled eggs.

Don’t over cook hard boiled eggs

We’ve all had those hard boiled eggs with the unsightly green-grey ring around the yolks. The ones that are so chalky dry that they get caught in your throat when swallowing.

As a kid, I thought that’s just the way they were, but now I realized they were just over-cooked and it doesn’t have to be that way.

The secret to making perfect hard-boiled eggs

To make perfect hard boiled eggs they have to cook completely through and then be cooled completely through.

If you simply take eggs out of boiling water and let them cool on the counter, they continue to cook. To stop the cooking, you have to cool them completely in ice water.

  • Place eggs in a saucepan and cover with enough water to come 1″ over the eggs.
  • Bring to a boil and cook for 2 minutes. Take the pan off the heat and let the eggs sit in the hot water for 13 minutes (Set a timer!)
  • While the eggs are resting in the hot water, prepare an ice bath with equal parts ice and water.
  • After the timer goes off, drain the eggs and carefully put them in the ice bath. Set the timer for 13 minutes and let them chill.

This method cooks the eggs completely through without over-cooking them. Shocking them in the ice bath, not only stops the cooking, it chills the eggs to their core.

I’ve found that the shells come off easier when I do this as well (so win-win).

blending the smoked salmon deviled egg filling.

What I love about this deviled egg recipe is that you don’t have to spend 10 minutes mashing yolks and ingredients with a fork. Just stick everything into a food processor and give it a whiz.

It makes perfectly smooth smoked salmon filling for your deviled eggs.

How to make smoked salmon deviled eggs:

  1. Hard boil and chill the eggs using the method above.
  2. Peel the eggs and cut in them in half. Remove the yolks and set the whites aside.
  3. Place the yolks into a mini food processor and add the mayonnaise, smoked salmon, horseradish and lemon juice.
  4. Pulse several times until the smoked salmon egg filling is smooth. Taste for seasonings and adjust as necessary to your tastes (if you want it hotter, add more horseradish).
  5. Fill the egg whites with the smoked salmon filling. (You can use a spoon or for a fancier presentation, use a piping bag with a fun tip).
  6. Garnish the eggs as you like (tips below).
piping smoked salmon deviled egg filling into the cooked whites.
You don’t have to use a piping bag, but it does make the deviled eggs look festive.


  • Sometimes when removing the yolks from the eggs, there will be some stray bits of yolk that cling to the whites. To remove the bits, dunk the egg whites in a small bowl of water and give them a swish, then carefully blot them dry with a paper towel.
  • If you’re serving the smoked salmon deviled eggs that day, you can fill and decorate them earlier on, keeping the garnished eggs covered in the refrigerator until you’re ready to serve.
  • If you’re serving the next day… or several days later, keep the smoked salmon filling and egg whites covered and chilled separately. Fill and garnish an hour or so before serving for best appearance.
piping deviled egg filling into egg white shells.

Garnishing the smoked salmon deviled eggs can be as simple or elaborate as you’d like. I tend to keep it fairly simple. The only extra step I take is using a piping bag for filling the egg whites with the deviled egg filling.

Prepping deviled egg garnish:

  • Slice or tear small pieces of thinly sliced smoked salmon (about 1/2″ x 1″) for topping.
  • Place the Everything Bagel Seasoning in a pinch pot for easy access.
  • Tear off small sprigs of dill and have them ready.

How to garnish smoked salmon deviled eggs:

  1. Insert a piece of smoked salmon (about 1/2″ x 1″) (or roll them into a rose shape) and carefully insert them into the deviled egg filling so they stand upright.
  2. Sprinkle the eggs with Everything Bagel Seasoning.
  3. Carefully insert the stem end of the dill directly into the egg filling.
sprinkling Everything Bagel seasoning over the eggs.
Add Everything Bagel Seasoning as a garnish.


Can I use sushi grade salmon or cooked salmon for the deviled eggs?

It won’t be the same. Sushi grade salmon won’t give the eggs that distinctive smoked flavor and cooked salmon won’t be smooth in the deviled egg filling.

a platter of garnished smoked salmon deviled eggs.
Aren’t they festive looking?

So, how do they taste?

These smoked salmon stuffed deviled eggs are a thing of beauty and really tasty too.

The smoked fish is noticeable, but it doesn’t overpower the egg. Spicy horseradish adds just the right heat (you’ll get it at the end), but it’s not too spicy for sensitive palates.

We love the fresh punch of dill and the salty, savory, umami crunch you get from the Everything Bagel seasoning.

More deviled egg recipes:

a closeup of the appetizer on a platter.

Don’t these smoked salmon deviled eggs look delicious? I think they make a great festive appetizer for weekend brunching or even with cocktails for a dinner party with family or friends.

More smoked salmon recipes:

Serving smoked salmon deviled eggs on a wooden platter.

More deviled egg variations:

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smoked salmon deviled eggs on a platter.
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5 from 3 votes

Smoked Salmon Deviled Eggs

These beautiful and savory deviled eggs are a delicious appetizer with cocktails. Fancy enough for company but easy enough for everyday, the creamy deviled egg filling is blended with a little smoked salmon, horseradish and lemon juice. They’re delicious!
Author: Lisa Lotts
Course Appetizer, Snack
Cuisine American
Keyword deviled eggs, eggs, smoked salmon
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 41 minutes
Servings 6


  • 1 piping bag and star tip optional



  • 6 large eggs
  • cup mayonnaise
  • 1 ounce smoked salmon
  • 2 teaspoons prepared horseradish
  • 1 teaspoon lemon juice


  • small, thin slices of smoked salmon
  • Everything Bagel Seasoning
  • fresh dill


  • Place eggs in a saucepan and cover with water so that the water covers by 1″. Bring to a boil and cook for 2 minutes. Remove from the heat and let the eggs sit in the hot water for 13 minutes.
  • While the eggs simmer, prepare an ice bath in a large bowl by combining 2 cups of ice and 2 cups of water.
  • Transfer the eggs to the ice bath and set a timer for 13 minutes. Once the eggs have chilled to the core, crack and peel them.
  • Slice the eggs in half and pop out the cooked yolks. Transfer to a mini food processor.
  • Add mayonnaise, smoked salmon, horseradish and lemon juice to the egg yolks. Pulse several times until the mixture is completely smooth.


  • You can fill the egg whites by spooning a bit of the filling into the hollows or for a fancier presentation, transfer the deviled egg filling to a piping bag fitted with a large tip (of your choice). Pipe the salmon deviled egg filling into the egg white halves.
  • Garnish each deviled egg with a small piece of smoked salmon, a sprinkle of Everything Bagel Seasoning and a sprig of dill. Serve.


Calories: 163kcal | Carbohydrates: 1g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 194mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  1. Jean Brown says:

    Hi Lisa, I have the ingredients and am planning to make 2 dozen of these deviled eggs for a big family event. Other than doubling the quantities, do I need to make any other changes to the recipe?

  2. Sofia Graf says:

    5 stars
    I have tried the recipe for smoked salmon deviled but instead of mayo I have used cow ghee and I have enjoyed the ghee flavor.