Deviled Eggs with Smoked Salmon and Dill
Deviled eggs with smoked salmon and dill are a refined, fresh, and flavorful appetizer—perfect for a festive meal, an elegant brunch, or a gourmet starter. This simple recipe combines the softness of hard-boiled eggs, the creaminess of fresh cheese, the delicate taste of smoked salmon, and the fragrant freshness of dill.
Easy to prepare in just 30 minutes, these upgraded deviled eggs offer an elegant presentation worthy of special occasions while remaining accessible to everyone.
Why you’ll love this smoked salmon deviled eggs recipe
- Quick and easy to make
- Ideal cold appetizer for festive meals
- Delicate and well-balanced flavors
- Elegant and refined presentation
- Perfect for Christmas, Easter, brunch, or a chic buffet
- Can be prepared ahead of time
Smoked salmon deviled eggs are also rich in protein, satisfying yet light—perfect for a gourmet starter without feeling heavy.
Recipe Information
- Servings: 4 people
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
Ingredients for smoked salmon deviled eggs
- 6 eggs
- 80 g smoked salmon
- 2 tablespoons cream cheese (Philadelphia, St Môret, etc.)
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill, chopped
- A pinch of salt
- Ground black pepper
- A few sprigs of dill for garnish
Preparation
1. Cook the eggs
Place the eggs in a pot of cold water and bring to a boil. Cook for 10 minutes to get perfectly hard-boiled eggs.
Immediately transfer them to cold water to stop the cooking and make peeling easier. Carefully peel them to keep the whites intact.
2. Prepare the eggs
Cut each egg in half lengthwise. Carefully remove the yolks and place them in a bowl.
The whites will serve as the base for the filling.
3. Make the creamy filling
Mash the yolks with a fork until fine and crumbly.
Add the cream cheese, lemon juice, salt, pepper, and half of the chopped dill. Mix well until smooth, light, and creamy.
If needed, add a bit more cream cheese for an even richer texture.
4. Fill the egg whites
Using a small spoon or a piping bag for a more elegant finish, generously fill each egg white half with the mixture.
Shape into a neat dome for a refined presentation.
5. Add the smoked salmon
Cut the smoked salmon into thin strips. Lightly roll them to form small rosettes.
Place one rosette on each filled egg. The combination of creamy filling and smoked salmon is absolutely delicious.
6. Finish the presentation
Add a few sprigs of fresh dill on each egg and finish with a light sprinkle of freshly ground black pepper.
This final touch adds freshness, elegance, and a beautiful pop of color.
Cooking tip
Prepare the filling a few hours in advance and store it in the refrigerator.
Fill the eggs just before serving to preserve the freshness of the smoked salmon.
Gourmet variation
You can replace smoked salmon with smoked trout for a milder, more delicate version.
This alternative works perfectly to vary the flavors while keeping the dish elegant.
Serving suggestion
Serve these smoked salmon deviled eggs on a bed of baby greens or with warm blinis for an even more elegant starter.
They are perfect for:
- festive meals
- refined buffets
- weekend brunches
- cocktail parties
- Easter or Christmas meals
