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Smoked Salmon Deviled Eggs

 Smoked Salmon Deviled Eggs
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
32 ServingsPrep/Total Time: 40 min.


  • 16 hard-cooked eggs
  • 4 ounces cream cheese, softened
  • 1/3 cup mayonnaise
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon capers, drained and finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon horseradish sauce
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup flaked smoked salmon fillet
  • SAUCE:
  • 1 cup mayonnaise
  • 1/4 cup plus 2 tablespoons ketchup
  • 1 tablespoon horseradish sauce
  • 1 tablespoon prepared mustard
  • 1/4 cup smoked salmon fillets, optional


  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a
  • small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill,
  • capers, lemon juice, horseradish sauce, mustard and pepper. Fold in
  • salmon. Spoon into egg whites. Refrigerate, covered, until serving.
  • For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish
  • sauce and mustard. If desired, top eggs with salmon; serve with

2 of 2

Smoked Salmon Deviled Eggs (continued)

Directions (continued)

  • sauce. Yield: 32 appetizers.
Nutritional Facts: 1 stuffed egg half equals 129 calories, 12 g fat (3 g saturated fat), 115 mg cholesterol, 180 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.