Smoked Salmon Deviled Eggs

smoked salmon deviled eggs

Deviled eggs are a staple at any bbq, picnic, or holiday gathering where I am from – Ohio. Classic deviled eggs are wonderful, trust me I could easily eat a dozen, but when I decided to add them to the menu at Third & Vine back when we opened I decided to up the ante. We ended up having a rotating selection of different deviled eggs which consistently sold very well. If you’ve never tried additions in the filling of your deviled eggs I encourage you to try this! And if smoked salmon isn’t your thing keep reading for some other suggestions on additions.

These deviled eggs with smoked salmon, dill, and capers were a favorite of our guests and one of two smoked salmon iterations of the classic. The other had smoked salmon, cream cheese, minced onion, and capers adde to the filling. In addition to those two we featured combinations like wasabi and soy, roasted garlic and herb, crab and caviar……. the list goes on and on.

If you do make these deviled eggs, I can assure you they won’t last long!!

Find the YouTube video of this recipe here.

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Classic deviled eggs elevated with the addition of smoked salmon, dill, and capers.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Appetizer
Cuisine American
Servings 24 pieces


  • egg cooker optional
  • food mill optional
  • rubber spatula
  • mixing bowl
  • piping bag optional
  • serving platter


  • 12 eggs
  • 4 ounces hot smoked salmon
  • 1/2 cup mayonnaise additional may be needed
  • 2 tbsp Dijon mustart substitute yellow mustard if you prefer
  • 2 tbsp chopped fresh dill plus more for garnish
  • 2 tbsp chopped capers
  • salt and pepper to taste


  • Cook the eggs in an egg cooker according to the manufacturers instructions for hard boiled – or place the eggs in a pot, cover with cold water and bring to a boil. Once they are boiling remove from the heat, cover the pot, and let them sit for 12-13 minutes.
  • Place the cooked eggs in a bowl of ice water to cool.
  • Once the eggs are cool enough to handle peel them and cut them in half. Place the yolks in a food mill fitted with a fine blade or in a large bowl.
  • If using a food mill process the yolks into a large bowl for mixing. If not using a food mill mash the egg yolks with a fork in a large bowl.
  • Combine the mashed yolks with the mayonnaise, dijon, dill, and capers mixing well. Adjust the amount of mayonnaise and/or dijon as needed to get the consistency you like.
  • Season with salt and pepper to taste.
  • Pipe or spoon the filling into each egg half and top with a sprig of fresh dill to serve.


I like to use Maille brand Dijon as it has a nice bit of spice to it but use your favorite.
There will likely be extra filling left over, keep it and use it for a dip, on toast, or as a spread on a sandwich.
Swap out the smoked salmon, dill, and capers for bacon or pancetta, pesto, crab meat (garnish with caviar), roasted garlic and parsley – the possibilities are endless!
Keyword appetizers, deviled eggs, entertaining, holiday, smoked salmon, smoked salmon deviled eggs

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