Back to Smoked Salmon & Dill Deviled Eggs

Print Options


Card Sizes


Smoked Salmon & Dill Deviled Eggs Recipe

Take this perennial party food and give it an upscale twist with smoked salmon. Your guests will be delighted with the results.—Jan Valdez, Chicago, Illinois
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings


  • 8 hard-cooked eggs
  • 1 package (3 ounces) smoked salmon or lox, finely chopped
  • 6 tablespoons sour cream
  • 1 tablespoon chopped fresh dill or 1 teaspoon dill weed
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper


  • 1. Cut eggs in half lengthwise. Remove yolks; set whites aside.
  • 2. In a small bowl, mash yolks. Add the remaining ingredients; mix well. Stuff into egg whites. Refrigerate until serving. Yield: 16 appetizers.

Nutritional Facts

1 appetizer equals 57 calories, 4 g fat (2 g saturated fat), 111 mg cholesterol, 147 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 fat.

Reviews for Smoked Salmon & Dill Deviled Eggs

Sort By :
Reviewed May. 23, 2015

"So good!"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.