Smoked Salmon Deviled Eggs Recipe

4.5 3 3
Smoked Salmon Deviled Eggs Recipe
Smoked Salmon Deviled Eggs Recipe photo by Taste of Home
Publisher Photo

Smoked Salmon Deviled Eggs Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 16 hard-cooked large 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

Directions

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 sauce. Yield: 32 appetizers.
Originally published as Smoked Salmon Deviled Eggs in Taste of Home April/May 2014

Nutritional Facts

1 stuffed egg half: 129 calories, 12g fat (3g saturated fat), 115mg cholesterol, 180mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 16 hard-cooked large 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
  1. 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.
  2. For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon; serve with sauce. Yield: 32 appetizers.
Originally published as Smoked Salmon Deviled Eggs in Taste of Home April/May 2014

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Reviews forSmoked Salmon Deviled Eggs

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Darshika User ID: 8612310 240045
Reviewed Dec. 23, 2015

"This is really easy to make and tastes really good."

MY REVIEW
Beema User ID: 446601 199641
Reviewed Jun. 5, 2014

"I had some grilled salmon left over that needed to be used, so I made just a few of these eggs as a test. The eggs were very tasty, but the sauce was not needed. Separately, used as a dip with chips, the sauce would be good. Volunteer field editor."

MY REVIEW
CatMurphy User ID: 7117971 152723
Reviewed May. 23, 2014

"This was good. If you like smoked salmon mousse you'll like this recipe. The sauce was too much and not needed."

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