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Smoked Salmon Deviled Eggs

No piping bag required for this version of a springtime classic. A bright and briny filling flecked with cold smoked salmon is mounded into tender egg whites for a delightfully different deviled egg.

Adapted from Fine Cooking

Course Appetizer, brunch, side
Servings 12 deviled eggs
Author Shannon Zerzan


  • 6 perfect hard boiled large eggs (see notes)
  • 4 ounces cold-smoked salmon, very finely diced (about 1/2 cup)
  • 1/4 cup thinly sliced fresh chives, divided
  • 2 tablespoons mayonnaise
  • 2 tablespoons minced red onion
  • 2 tablespoons capers, rinsed and finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon packed finely grated lemon zest (use a microplane for this task if you have one)
  • freshly ground black pepper
  • paprika, fresh chives or fresh dill for garnish (optional)


  1. Follow the directions for perfect hard boiled eggs or see notes below for step by step directions. After eggs are cooked and peeled, carefully slice each one in half lengthwise.

  2. Remove the yolks from the eggs and set the whites aside. Crumble the yolks into a medium bowl. Add the salmon, 3 tablespoons of the chives, mayonnaise, onion, capers, lemon juice and zest, and 1/8 teaspoon pepper. Gently stir to mix together.

  3. Using a small spoon or fork, mound the filling into the egg whites. (You will have more than enough so don't be shy.) Arrange on a platter and garnish each one with a small pinch of paprika and fresh chives or dill.

Recipe Notes

To cook perfect hard boiled eggs:

-Pour 2 quarts of water into a 3-quart saucepan, cover, and bring to a boil over high heat.

-Using a large slotted spoon or spider, carefully lower the eggs into the boiling water and cook for 30 seconds. Add 12 ice cubes and allow the water to return to a boil (be patient, this could take a few minutes) then reduce to a subsimmer, about 190º. Cook for 11 minutes.

-Drain the eggs and then peel under cool running water. (To peel, gently tap egg on a hard surface such as a countertop or cutting board to create multiple cracks. Hold the egg under cool running water and gently remove the shell and the thin shell membrane from the egg, being careful not to tear the egg white.) 


***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.