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Smoked Salmon & Dill Deviled Eggs

Total Time

Prep/Total Time: 25 min.


16 appetizers

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
Smoked Salmon & Dill Deviled Eggs Recipe photo by Taste of Home


  • 8 hard-boiled large 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 lengthwise in half. Remove yolks; set whites aside.
  2. In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

Nutrition Facts

1 stuffed egg half: 57 calories, 4g fat (2g saturated fat), 111mg cholesterol, 147mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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