Smoked Salmon Deviled Eggs


  • 8 large hard cooked eggs, peeled and cut lengthwise 
  • 2 ounces room temperature cream cheese 
  • 3 tablespoons mayonnaise 
  • 1 tablespoon chopped fresh chives 
  • 1 tablespoon fresh dill sprigs, plus 8 small sprigs for garnish 
  • 1 tablespoon lemon juice 
  • 2 teaspoons Dijon mustard 
  • 1 teaspoon capers, rinsed and drained 
  • 1/2 teaspoon coarse black pepper 
  • 4 ounces cold smoked salmon, coarsely chopped  
  • 8 small sprigs fresh dill, for garnish 


  1. In a food processor fitted with a stainless-steel blade, process egg yolks, cream cheese, mayonnaise, chives, dill, lemon juice, capers, Dijon mustard, and pepper until well combined.  
  2. Add smoked salmon and pulse 4 to 5 times, until combined. Do not overmix. 
  3. Scoop mixture using a small scoop (about 1 tablespoon) into egg white halves. Cover and refrigerate until ready to serve. 
  4. Garnish with small dill sprigs before serving. 

Serves:  8

Test Kitchen Tip: Hard cooked eggs can be made up to one week ahead. Store unpeeled eggs in an airtight container.  Once filling is made, store filling and egg whites in separate airtight containers in refrigerator for up to 2 days. Assemble eggs when ready to serve. 


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