This easy recipe for Smoked Salmon Deviled Eggs takes traditional deviled eggs to a whole new level! This recipe is naturally low-carb, keto-friendly, and gluten-free.
The recipe for Smoked Salmon Deviled Eggs
These smoked salmon deviled eggs will upstage other recipes for deviled eggs. The smoky, salty goodness of the salmon combined with sharp taste of red onion and a hint of dill makes these deviled eggs a hit. Add in a burst of tang from the capers and you have deviled-egg perfection!
These eggs may taste amazing, but they aren’t hard to make. If you’ve never made deviled eggs before, I encourage you to give this recipe a shot.
These eggs make a lovely addition to brunch, but can be served as an appetizer any time of the day.
They are so satisfying that they can hold up to being a light main course. I love them paired with a salad for lunch or a light dinner.
The inspiration for Smoked Salmon Deviled Eggs
These eggs were inspired by the classic combination of smoked salmon, capers, and red onion. While we often see these foods on top of a bagel with cream cheese, they also go really well with eggs. For example, one of the early recipes on the blog uses smoked salmon in an egg salad.
I am not the first to combine these flavors, however. Another version of smoked salmon deviled eggs comes from Betty Crocker. Indeed, there is a reason this food combination has stood the test of time.
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What are deviled eggs?
Deviled eggs are also known as stuffed eggs, Russian eggs or dressed eggs. They are eggs that have been hard boiled, peeled, and cut in half. The stuffing for the eggs comes from their own yolks mixed with other ingredients such as mayonnaise, vinegar, cream cheese, or mustard.
Where did they get the name “deviled eggs”?
While deviled eggs may taste sinfully delicious, that isn’t where their name originated. According to the Oxford English Dictionary, the term deviled began around 1786 and meant to cook a food with spices or over high heat (perhaps as in the fiery home of the devil).
Over the years, the term changed to mean heavily seasoned or including rich condiments, for example a deviled bologna or deviled ham. The term became used with deviled eggs because of the use of mayonnaise and spices. Check out this article for more information.
What does hard-boiled mean?
To make a deviled egg, you must first start with hard-boiled (or hard-cooked) eggs. A hard-boiled egg is cooked in the shell so that both the egg white and the yolk are solidified.
While the term hard-boiled is used to describe this preparation, there are actually many ways to achieve hard-boiled eggs. In fact, since many preparations don’t include boiling, some people prefer the term hard-cooked.
How to make hard boiled eggs for Smoked Salmon Deviled Eggs
Hard-boiled eggs can be prepared by boiling. Here’s how:
- Put eggs in a single layer in the bottom of a sauce pan. Add cold water to cover.
- Put the pan (uncovered) over high heat and bring the water to a full boil. Remove the pan from the heat and cover.
- Let eggs sit in the covered pan for 14 to 17 minutes. The time they sit depends on the size of the egg. Use a shorter time for smaller eggs and a longer time for larger eggs. While you’re waiting, prepare an ice bath by filling a large mixing bowl with a mixture of ice and water
- When the time is finished, use tongs to transfer the eggs from the hot water to the ice bath and allow them to cool completely.
Steaming is another effective way to hard-cook eggs Here’s how:
- Add about an inch of water to the bottom portion of a steamer pot. Put the steamer portion on top, cover and place the pot over high heat to bring the water to a boil.
- After the water is boiling, add eggs to the steamer basket and cover. Cook for 12 minutes for hard-cooked eggs.
- While eggs are cooking, prepare a large bowl of ice water. When the cooking time is over, use tongs to transfer the eggs to the ice water. Cool completely before peeling.
My new favorite method of hard-cooking eggs is to use an Instant Pot:
- Add about 1 cup of cold water to an Instant Pot. Place a rack inside the pot and put the eggs on top of the rack. You can use an egg rack, but I find that the rack that came with my Mealthy Crisp Lid works just fine.
- Cover the Instant Pot and turn the knob to seal the pressure vent.
- Set cook time to 5 minutes on high pressure (or use the egg cycle if your pot has one). While you’re waiting, prepare an ice bath.
- When time is done, allow the pressure to release naturally for 5 minutes. I like to set a timer for this so I don’t over or undercook the eggs. If using smaller eggs, you should naturally release the pressure for less time.
- Once the pressure has released naturally for 5 minutes, open the vent according to the manufacturer’s instructions and allow a quick release.
- After the pressure has completely released, remove the eggs using tongs and place in the ice bath. Allow eggs to cool completely before peeling.
Why are some hard-cooked eggs hard to peel?
How easy hard-cooked eggs are to peel depend on how fresh they are. When eggs reach the grocery store, they are often over 2 weeks old. In fact, according to the Farmer’s Almanac, eggs at the supermarket can be up to 2 months old. With eggs this old, peeling them is not a problem.
Eggs that are very fresh can be difficult to peel. The albumen of fresh eggs clings strongly to the inner membrane of fresh eggs making them hard to remove the shell. This creates a challenge for those of us who have our own chickens, or those who purchase eggs from a local farmer.
How to hard cook fresh eggs so you can peel them
If your eggs are super-fresh, I strongly recommend using the Instant Pot to cook them. For some reason, even eggs from the same day will peel easily using this method. In fact, the eggs used in these photos were less than 3 days old and cooked in the Instant Pot.
Also, never skip putting the eggs in an ice bath after cooking. The shock of the ice bath not only stops the egg from cooking, but also helps release the albumen from the inner membrane of the egg.
How to peel hard boiled eggs
To peel hard boiled eggs, I like to crack them open on the counter, then submerge them in a bowl of water. The water gets in between the egg white and the membrane and helps slide the shell off.
I used to peel them under running water, but find that the bowl works equally well and saves water.
Can I cook the eggs the night before?
Making the eggs the night before can save valuable time when you have time constraints on the day you need the deviled eggs.
In fact, hard boiled eggs will last up to 7 days in the refrigerator. Do not freeze the eggs, however, as they will become rubbery.
How to slice hard boiled eggs for Smoked Salmon Deviled Eggs
There are lots of tips and tricks I’ve seen about how to slice an egg in half. My favorite, however, is the old fashioned knife and a cutting board.
Simply place the egg on the cutting board and slice using a very sharp knife. Wiping off the knife after each egg will help get a clean cut on the next egg. A coated knife can cause a messy cut.
What goes well with Smoked Salmon Deviled Eggs?
These Smoked Salmon Deviled Eggs work well with a simple salad if you’re serving them as a main course. Our Grilled Romaine with Cucumber Dill Dressing would make a great combination.
They would also be a great appetizer to a simple steak, or, you could stay on a seafood theme and have our Salmon Burgers With Mustard Dill Sauce as the main course.
If you would like to add a bread, our low-carb Low-Carb Onion Dill Savory Scones or our Low-Carb Sour Cream Biscuits are ideal.
Whatever you decide to eat with them, I hope they make your meal a little more special. Enjoy!
Smoked Salmon Deviled Eggs
This easy recipe for Smoked Salmon Deviled Eggs takes traditional deviled eggs to a whole new level! These eggs boast a creamy filling with red onion, fresh dill, and are garnished with capers. This recipe is naturally low-carb, keto-friendly, and gluten-free.
- 6 large eggs hard-cooked*, peeled
- 3 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijan mustard
- ¼ teaspoon sea salt
- 1 ounce smoked salmon finely chopped
- 1 tablespoon red onion minced
- ½ teaspoon fresh dill finely chopped
- ½ teaspoon capers drained
- dill for garnish (optional)
- red onion slivers or pieces for garnish (optional)
Slice the eggs in half lengthwise. Scoop out the yolks and place in a medium-sized mixing bowl. Place whites on a platter.
Using a fork, break up the yolks. Blend in sour cream one tablespoon at a time using a hand mixer. (A food processor will also work well for this.) Add the lemon juice, dijan mustard, and sea salt and mix in.
Stir in the red onion, smoked salmon, and dill. Taste and adjust seasoning if desired.
Spoon the yolk mixtue into the egg whites, dividing evenly. Garnish with capers. Sprinke with extra red onion pieces and dill if desired. If not serving immediately, refridgerate in an airtight container.
*See write-up for complete instructions on how to make hard-cooked eggs.