Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs make a stunning appetizer for holiday entertaining. A favorite easy Thanksgiving appetizer recipe to save time since they can be made ahead of time. They combined classic deviled eggs with smoked salmon, fresh dill, and fresh chives for a delicious mouthful in every bite. They are the perfect finger food. 

Other Appetizers we love for the holidays are Smoked Salmon Dip, Greek Feta Dip and Hot Crab Dip. 

Have you started planning your Thanksgiving feast yet? 

Whether you have or haven't you have to add Smoke Salmon Deviled Eggs to your menu! They look so luxurious, but are actually a fairly easy to make recipe.

Back around Easter when I shared the way I make Easy Peel Hard Boiled Eggs I had promised the recipe for these Smoke Salmon Deviled Eggs. Colt had taken photos, and some how the recipe I had written down disappeared. I still don't know where it went. 

So as promised I finally remade them, and wrote down the measurements. They are a bit of a twist on my Mother-in-law's classic deviled eggs. She uses sweet pickle juice instead of dill and no herbs, but they are absolutely divine for a basic recipe. I'll have to share the recipe hopefully sooner then later.

If you aren't big on the fresh herbs for a garnish you can use extra smoked salmon like the last photo or just a little cayenne pepper or smoked paprika or you could just add a little of everything! 

You'll need 8 Easy Peel Hard Boiled Eggs. You can double or triple this recipe as needed. 

Cool in cold ice water after cooking.

Cut eggs in half and remove egg yolks. Set egg whites aside on a platter.

Use a fork or food processor, and break egg yolks up until finally smashed.

Add 1/4 cup Mayonnaise and 2 tablespoons Sour Cream. Using a mixer, hand mixer, or food processor beat until light, and creamy. 

I find this makes for a creamier filling then just mixing by hand. Beat until super creamy.

Beat in:

• 2 tablespoons Dill Pickle Juice
• 1 tablespoon Creamed Horseradish Sauce (add more or less to taste)
• 2 teaspoons Mustard ( I used yellow this time, but have used grainy in the past)
• 1/4 teaspoon Granulated Garlic 
• 1/4 teaspoon Cayenne Pepper or Smoked Paprika
• 1/4 teaspoon Ground Pepper

Scrape down sides of bowl, and mix well.

Add:

• 3 ounces Smoked Salmon, Bones and Skin Removed
• 1 tablespoon Finely Chopped Fresh Dill
• 1 tablespoon Finely Chopped Fresh Chives

Beat until well combined. Scrape sides of bowl as needed.

Taste filling, and add salt if needed. The smoked salmon and pickle juice are both salty so it will depend on how salty they both are if you will need any additional salt. 

It's much easier to add a little additional salt then to salt early on only to discover your filling is too salty at the end.

Divide filling between eggs. You can use 2 spoons, a large ziplock bag with the corner cut off, or large pastry bag tip to fill eggs.

Dust eggs with Cayenne Pepper or Smoked Paprika. Sprinkle with additional fresh chopped Dill and Chives or...

Or garnish with additional Smoked Salmon. It's absolutely delicious either way! 

Refrigerate until cold.

A few more favorite appetizer recipes you might love are:

• Egg Salad Tomato Bites
• How To Assemble The Ultimate Cheese Board with 13 Dips

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Appetizer, Snack, Thanksgiving, Christmas, Easter

American

Yield: 8

Author: Serena Bakes Simply From Scratch

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs are an easy Thanksgiving appetizer recipe that can be made ahead of time and a favorite for Christmas parties. They combined classic deviled eggs with smoked salmon, fresh dill, and fresh chives for a delicious mouthful in every bite. They are the perfect finger food.

Prep time: 20 MinCook time: 8 MinInactive time: 3 HourTotal time: 3 H & 28 M

Ingredients

• 8 Easy Peel Hardboiled Eggs
• 1/4 cup Mayonnaise
• 2 tablespoons Sour Cream
• 2 tablespoons Dill Pickle Juice
• 1 tablespoon Creamed Horseradish
• 2 teaspoons Mustard (Yellow or Grainy for more bite)
• 1/4 teaspoon Granulated Garlic
• 1/4 teaspoon Cayenne Pepper or Smoked Paprika
• 1/4 teaspoon Ground Pepper
• 3 ounces Smoked Salmon, Skin and Bones Removed
• 1 tablespoon Fresh Dill, Stems Removed and Chopped Finely
• 1 tablespoon Fresh Chives, Chopped Finely

For Garnish

• Additional Smoked Salmon
• Additional Chopped Dill and Chives
• Cayenne Pepper (if you like spicy)
• Smoked Paprika

Instructions

1. Cool eggs in ice water after cooking, until cold. Peel eggs, and cut in half.
2. Gently scoop yolks out of whites, and mash yolks with a fork or food processor until fine.
3. Add mayonnaise and sour cream. Beat with a food processor, or mixer, until light and creamy.
4. Beat in pickle juice, horseradish, mustard, granulated garlic, cayenne or smoked paprika, and ground pepper. Scrape sides of bowl well.
5. Add smoked salmon, dill, and chives. Beat until well combined.
6. Taste filling and add salt if needed. The salmon and pickle juice have a tendency to be salty enough.
7. Divide filling between eggs. Use 2 spoons, or large ziplock bag with the corner cut off, or large pastry bag tip.
8. Dust eggs lightly with cayenne pepper, or smoked paprika.
9. Garnish as desired.
10. Refrigerate until cold.

Nutrition Facts

Calories

161

Fat

12 g

Sat. Fat

3 g

Carbs

2 g

Fiber

0 g

Net carbs

2 g

Sugar

1 g

Protein

10 g

Sodium

348 mg

Cholesterol

196 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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©2018 Serena Bakes Simply From Scratch

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