Smoked Salmon Deviled Eggs
December 4, 2025 • 0 comments
Take your deviled eggs from familiar to unforgettable. Blending velvety yolks with sour cream, cream cheese, lemon, and Wild-caught smoked salmon, this recipe creates a luxuriously creamy filling balanced with fresh chives and bright citrus. Each bite is smoky, savory, and perfectly indulgent—an elevated appetizer that feels right at home on any brunch table, holiday spread, or party platter. Simple to prepare and always a crowd-favorite, these smoked salmon deviled eggs deliver bold flavor in the most effortless way.
- Prep Time:
- Servings: 4
Ingredients
- (8) Extra Large Eggs
- (1/2 Cup) Sour Cream
- (2 oz (room temperature)) Cream Cheese
- (2 tablespoons) Mayonnaise
- (1 tablespoon) Freshly Squeezed Lemon Juice
- (2 tablespoons) Minced Chives
- (4 oz (minced)) Smoked Salmon
- (1 teaspoon) Kosher Salt
- (1/2 teaspoon) Ground Black Pepper
- (Dusting on top) Paprika
Directions
- Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat.
- As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
- Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
- To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy.
- With a small spoon, fill the egg whites with the egg yolk mixture.
- Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
- When ready to serve sprinkle with salt, pepper, and chives.
