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Deviled eggs control me. Whenever I see them, I must eat them. All of them. And smoked salmon deviled eggs rule them all.
I’ve been known to eat an entire dozen eggs’ worth at one sitting. And yes, I know full well that I will pay for it later. “Just one more,” I think, and before you know it, there are no more deviled eggs. Then I am sad.
It really doesn’t matter how good the deviled eggs are, either — I’ll gorge myself even on crappy deviled eggs from a gas station. But put a well-made deviled egg in front of me and I am pretty much helpless, doomed to goldfish-like eating control issues and that awesome feeling of an entire dozen eggs marinating in your gut.
Even though it might seem like an odd combination, smoked salmon deviled eggs have been around a while. By “a while” I mean at least back to the early 1980s. They served something like this at brunch restaurant my mom would take us to back then, and yes, I ate too many there, too.
Along with that miserable carrot salad with the raisins...
Salmon in Smoked Salmon Deviled Eggs
I use regular, hot-smoked salmon in these eggs, but you can also use the daintier, usually store-bought cold smoked salmon, too. They are different, but both good.
If you use hot-smoked salmon as I do, you flake it out and mash it in with the yolk mixture. If you use cold smoked salmon, you may want to just slice little bits or slivers and use that as a garnish on top or the yolk mixture.
I use wild salmon I’ve typically caught myself, but really any variety of smoked salmon works well. If I had to choose the best for hot-smoked salmon deviled eggs, I’d choose smoked chum salmon.
Serving and Storing
This is an easy, elegant thing to bring to a potluck or brunch. It also makes a cool picnic appetizer or something to bring to a backyard BBQ — but since it can be eaten in one bite with one hand, these eggs are ideal for cocktail parties, too. Or you can just make some, turn on the football game and eat them all yourself.
You can make smoked salmon deviled eggs the morning before you eat them, or even the night before, but in general they don’t keep long. And they don’t freeze well. My advice is to make and eat.
The flavor is almost a perfect mashup between smoked salmon and deviled egg. The eggs mute what can sometimes be a sharp smoked twang in the fish, but that smoke also livens up the egg.
The color is beautiful and my addition of salmon caviar to the dish — I make my own, but you can buy in it lots of supermarkets — really elevates this. But it’s not strictly needed.
If you like these, try my crabmeat stuffed deviled eggs, too. They’re just as good!
So go ahead and make these eggs, but beware: You may find yourself eating them all. And you will pay for it.
Smoked Salmon Deviled Eggs
Ingredients
- 8 hard-boiled eggs, peeled
- 2 teaspoons Dijon mustard
- 1/3 cup mayonnaise
- 3 ounces smoked salmon, flaked
- 1 tablespoon minced shallot
- 1 teaspoon Tabasco sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Smoked or sweet paprika for garnish
- 1 ounce caviar (optional)
Instructions
- Slice the boiled eggs lengthwise and pop out the yolks. Mix the yolks with the mustard, mayo, smoked salmon, shallot, Tabasco and lemon juice and mash into a paste. Add salt and black pepper to taste.
- Spoon into the egg whites and dust with the paprika. Garnish with salmon caviar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This will def go in the camp recipe notebook this summer! Whitefish or lake trout from the big lake! Thanks!!!
You know you’ve got a winner on your hands when the obligatory “taste test” turns into “just one more won’t hurt…”. Awesome stuff, will definitely be making these again very soon.
I’m gonna try this with smoked Yellowtail since I don’t have access to salmon here in San Diego.
Deviled eggs are my jam, so it was HARD to add something to the delicious thing that’s so very loved. That said – WOW! the salmon adds a depth and richness to the mix thats just wonderful!! Thanks Hank!!!
Alaskan here. I have so much smoked sockeye to get through before this year’s run. This will definitely got into the rotation. Pro tip – once you make hard boiled eggs in your insta-pot, you’ll never go back (high pressure, 3-4mins, ice bath). Thank me later.
I know most folks have their preferred way to hard-cook eggs, but honestly – steaming them was a game changer for me. I haven’t turned out an egg that more resembled a pitted golf ball since I started steaming rather than boiling eggs. Since you included the tips for peeling the eggs, I thought it might be helpful to mention the tip about steaming. Thank you for showing another great recipe! (An aside: if you can get access to Sunday’s (6/23) issue of the Denver Post, there’s a super article in it about Minneapolis! You might be pre-trend! )
Pat: Thanks! How do you steam your eggs?
We’re on Washington Island, Wi. where we have good smoked whitefish. Do you think that would work in this recipe?
Thanks,
Julie
Julie: Absolutely – just be sure to pick out any small bones!
Hank,
I am like you – I cannot pass up a deviled egg.
On the list for the weekend.
Have a great week!
Tad
just found your recipes on line. i’m going to try your devil egg recipes for July 4th celebration
tasty. and easy to make once the eggs are peeled and sliced. I liked the tang from the lemon juice.
Thanks for this recipe. I’ve really enjoyed it.
Sometimes for variation I thin slice gravlax and use that where you have the salmon roe. Also my friend chopped tiny pieces of chives and lemon peel for a nice color for presentation.