Smoked Salmon Deviled Eggs

Smoked salmon brings a touch of elegance to this classic appetizer.


  • 12 eggs
  • 1/2 cup (125 mL) mayonnaise
  • 2 oz (60 g) cream cheese, softened
  • 1/2 tbsp (7 mL) Dijon mustard
  • 2 tsp (10 mL) finely chopped fresh dill weed
  • 1 tsp (5 mL) white wine vinegar
  • 1/2 tsp (2 mL) salt
  • 8 oz (250 g) cold-smoked salmon, divided
  • Snipped fresh dill weed for garnish (optional)


  1. Place eggs in (4-qt./3.8-L) Casserole; add cold water to cover by about 1 in. (2.5 cm). Quickly bring water to a boil. Remove Casserole from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.

  2. Cut eggs in half lengthwise. Carefully remove yolks to Classic Batter Bowl; set whites aside. Mash yolks with Mix 'N Masher. Stir in mayonnaise, cream cheese, mustard, dill weed, vinegar and salt until well blended. Finely chop salmon using Chef's Knife, reserving a large piece for garnish. Add chopped salmon to yolk mixture; mix well.

  3. Attach open star tip to Easy Accent® Decorator; fill with yolk mixture. Pipe mixture into whites. Thinly slice reserved piece of salmon; garnish eggs. Sprinkle with additional dill weed, if desired. Refrigerate at least 30 minutes to allow flavors to blend.


  • 24  servings of 1 appetizer

Nutrients per serving:

Calories 90, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 110 mg, Carbohydrate 0 g, Protein 5 g, Sodium 190 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 high-fat meat (0 carb)

Cook's Tips:

Cold-smoked salmon is cured in a mixture of salt, sugar and spices. It is sliced paper-thin and can be found in a vacuum pack in the fish department of most major grocery stores.

Make-Ahead: Eggs can be prepared and garnished up to 1 day in advance. Cover loosely with plastic wrap and refrigerate.

Related Recipes

There was an error loading the Component. Please try again later.