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  • Writer's pictureNikki Glekas

Smoked Salmon Deviled Eggs

Let’s think for a moment about deviled eggs. Almost everyone has had them a few times in their lifetime. There’s a likelihood you’ve also made them a few times for parties, especially in the spring during Easter season. I make them a lot because they’re always a popular addition to a party table and today I’m sharing a new variation I made recently that I love. Smoked Salmon Deviled Eggs are a nice new take for when you’re ready to give the classic recipe a little update. 

The process for making these is largely the same as regular deviled eggs. Start with hard-boiled eggs and yes, you can make the eggs in advance if you’d like. I’m a big fan of breaking up recipes into parts so you’re able to complete them more easily. It can be difficult to find the time to make these from start to finish in one fell swoop, especially when you’re trying to plan for a party. 

Once you’re ready to assemble the eggs have all your seasonings ready to make the yolk mixture. Then, have a piping bag with a pretty tip nearby so you can pipe everything neatly back into the egg. It looks so pretty this way, I think, and I always try to make the extra effort to do so. Roll the smoked salmon just so, so it looks really pretty on top of the egg. Then, you’re ready to serve them! 

If you’ve prepared them in advance they will stay nicely in your fridge until you’re ready to bring them out to your guests. You can place them in a special deviled egg platter. But if you don’t have one don’t worry. Deviled eggs always look nice on a pretty spring platter arranged in a circle or rows. Your friends and family will love this special twist on an old favorite, I guarantee it. Enjoy! 

Smoked Salmon Deviled Eggs with Dill & Mustard Cream 

I gave these deviled eggs by ditching the classic paprika for a sophisticated smokey flavor. You and your guests will love them! 

Makes 1 dozen 


  • 6 hard-boiled eggs 

  • 4 oz smoked salmon, thinly sliced 

  • 1/4 cup mayonnaise 

  • 1 tbsp Dijon mustard 

  • 1 tbsp chopped fresh dill 

  • Squeeze of lemon juice ( 1 TBSP lemon juice)  

  • Salt and pepper to taste 


  1. Peel and halve the eggs. Scoop out the yolks into a bowl. 

  1. Mash the yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth. 

  1. Pipe or spoon the filling back into the egg whites. Top each egg with a small roll of smoked salmon and fresh dill. 

  1. Chill for at least 30 minutes before serving. 




Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact or call 203.658.8659.

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