Smoked Salmon Deviled Eggs

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Some appetizers never go out of style, and deviled eggs are definitely one of them.

But every now and then, it’s fun to give a classic a little upgrade. That’s exactly what happens when you add silky smoked salmon and a creamy, tangy filling.

These Smoked Salmon Deviled Eggs feel just a bit more special than the traditional version, making them perfect for brunch spreads, holiday tables, or elegant appetizer trays.

Smoked Salmon Deviled Eggs - deviled eggs filled with a creamy smoked salmon, cream cheese, sour cream, dijon mustard, and crispy dried chopped onions filling, topped with toasted sesame seeds and chopped chives.

They’re still wonderfully simple to make, but the flavor combination makes them taste like something you’d order at a café.

How To Make These Smoked Salmon Deviled Eggs

Ingredients You’ll Need For This Recipe

7 large eggs
2.5 ounces smoked salmon
2 tablespoons cream cheese
2 tablespoons sour cream
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon toasted sesame seeds (plus more for topping)
1 tablespoon dried chopped onions
Salt and pepper, to taste
Fresh chives, chopped (for garnish)

Step-by-Step Guide

1. Fill a medium pot with warm water and bring it to a boil over high heat.

2. Carefully lower the eggs into the pot one by one using a spoon, then reduce the heat slightly to medium-high.

3. Let the eggs boil for 10 minutes.

4. While the eggs cook, prepare a large bowl filled with very cold tap water.

5. When the cooking time is up, transfer the eggs immediately into the cold water.

6. Once the water warms up, drain and replace it with fresh cold water. Repeat this process a few times until the eggs have cooled completely.

7. Peel the eggs under running water to make the process easier.

8. Slice each egg in half lengthwise and scoop out the yolks into a medium mixing bowl.

9. Select the 12 best-looking egg white halves and gently rinse them under running water if needed, then set them aside to dry.

10. Finely chop the smoked salmon until the pieces are very small, almost minced. This ensures the filling is smooth and easy to spoon into the eggs.

11. Place the sesame seeds in a hot pan and toast them for a few minutes until lightly golden and fragrant.

12. Add the chopped smoked salmon, cream cheese, sour cream, Dijon mustard, lemon juice, toasted sesame seeds, dried chopped onions, salt, and pepper to the bowl with the egg yolks.

13. Mix everything thoroughly until the filling becomes creamy and evenly combined.

14. Using a small spoon, fill each egg white half with the salmon mixture. Slightly overfill them to create a small mound on top for some extra style.

15. Arrange the filled eggs on a serving platter.

16. Sprinkle with extra sesame seeds and garnish with chopped fresh chives.

17. Serve immediately or refrigerate for up to two hours before serving.

Important Recipe Notes

Slightly older eggs (about 5–7 days old) are much easier to peel than very fresh eggs. However, avoid eggs older than a week so the bottoms don’t become flat.
For nicely centered yolks, store eggs on their sides in the refrigerator for about 24 hours before boiling. This helps the yolk settle toward the middle.
Let eggs come to room temperature for about 20–30 minutes before boiling so the whites cook more evenly.
Make sure the eggs sit in a single layer in the pot so they don’t roll around too much while cooking.
Cooling the eggs immediately after boiling stops the cooking process and prevents dry, crumbly yolks.
This recipe works well for making ahead. You can boil the eggs and prepare the filling the night before – just store them separately until ready to assemble.
Peeling eggs under running water helps the shell slide off more easily and prevents tearing the egg whites.

Why You’ll Love This Recipe

A sophisticated twist on classic deviled eggs.
Creamy filling with smoky, tangy flavor.
Perfect for brunches, holidays, and appetizer platters.
Easy to prepare ahead for entertaining.
Elegant presentation with minimal effort.

📌 Smoked Salmon Deviled Eggs (Recipe Card)

Ingredients

7 large eggs
2.5 ounces smoked salmon, finely chopped
2 tablespoons cream cheese
2 tablespoons sour cream
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon toasted sesame seeds (plus extra for topping)
1 tablespoon dried chopped onions
Salt and pepper
Chopped chives for garnish

Instructions

Bring a pot of water to a boil and carefully add eggs.
Boil for 10 minutes.
Transfer eggs to cold water and cool completely.
Peel eggs, slice in half, and remove yolks.
Finely chop smoked salmon.
Toast sesame seeds in a hot pan.
Mix yolks with salmon, cream cheese, sour cream, mustard, lemon juice, sesame seeds, dried onions, salt, and pepper.
Spoon filling into egg white halves, creating a small mound.
Garnish with sesame seeds and chopped chives.
Serve immediately or refrigerate up to 2 hours.