Best 10 Smoked Deviled Eggs Recipes

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Welcome to the world of smoked deviled eggs, a tantalizing culinary creation that combines the irresistible flavors of smoky bacon, creamy egg yolks, and tangy spices. This delightful appetizer is a surefire hit at any gathering, offering a unique and unforgettable taste experience. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps of creating the perfect smoked deviled eggs, ensuring that every bite is a burst of flavor and delight. Get ready to embark on a culinary journey that will leave your taste buds craving for more.

Here are our top 10 tried and tested recipes!

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Provided by Ina Garten

Time 1h15m

Yield makes 16 appetizers

Number Of Ingredients 10

8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe

Steps:

  • Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
  • Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
  • To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
  • When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

SMOKED SALMON & DILL DEVILED EGGS



Smoked Salmon & Dill Deviled Eggs image

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

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

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

Steps:

  • Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 9

12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/4 cup)
1 teaspoon capers
Fresh dill weed

Steps:

  • In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
  • Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
  • Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
  • Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

SMOKED DEVILED EGGS



Smoked Deviled Eggs image

??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. -Catherine Woods, Lexington, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup soaked hickory wood chips
12 hard-cooked large eggs, peeled
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Minced fresh parsley, optional

Steps:

  • Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

These go quickly at gatherings, so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.

Provided by wontonsushi

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 10

6 eggs
1 ounce smoked salmon, finely chopped
1 tablespoon mayonnaise
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons prepared yellow mustard
1 teaspoon dried dill weed
½ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried dill weed, for garnish
1 pinch paprika, for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  • Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  • Carefully cover with plastic wrap and refrigerate until serving.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 0.5 g, Cholesterol 93.5 mg, Fat 3.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 203.8 mg, Sugar 0.2 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

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

Provided by Taste of Home

Categories     Appetizers     Brunch

Time 50m

Yield 32 appetizers.

Number Of Ingredients 16

16 hard-boiled 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

Steps:

  • 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 mixture; serve with sauce.

Nutrition Facts : Calories 129 calories, Fat 12g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SMOKED SALMON DEVILED EGGS WITH DILL



Smoked Salmon Deviled Eggs with Dill image

My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. -Charlotte Giltner, Mesa, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup flaked smoked salmon
Fresh dill sprigs

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise and seasonings; gently stir in salmon. Spoon or pipe into egg whites; top with dill. Refrigerate, covered, until serving.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 92mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SMOKED SALMON DEVILED EGGS



SMOKED SALMON DEVILED EGGS image

Categories     Fish

Yield 24 1

Number Of Ingredients 8

1 dozen hard- boiled large eggs, peeled
1/4 cup mayonnaise (or more to taste)
2 Tablespoons Dijon mustard
4 ounces smoked salmon, finely chopped (plus a little extra for garnish)
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
freshly chopped dill to taste (or dried)
capers, rinsed and drained

Steps:

  • 1. Slice eggs in half lengthwise and carefully remove the yolks. Mash the yolks and then add the mayonnaise, Dijon, salmon, lemon juice and pepper. Add dill to taste. If you're using fresh, you will not need as much as the dried to add flavor. Stir to blend. 2. Pipe the filling into the egg halves, using a large star tip, and then top each with a caper at the peak, plus a tiny piece of smoked salmon, if desired. 3. Refrigerate these for at least an hour before serving to give the flavors a chance to meld. Tips: *To hard-boil eggs, place eggs in a large saucepan with cold water. Bring to a boil, then cover, remove from heat and let sit for 15 minutes. Cool and then peel.

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm.

Provided by Bonnie G 2

Categories     < 30 Mins

Time 20m

Yield 2 dozen, 6 serving(s)

Number Of Ingredients 8

12 large eggs
3 tablespoons sour cream
1/2 cup smoked salmon, finely chopped
3 tablespoons fresh chives, finely chopped
1/4 cup capers, chopped
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/4 teaspoon paprika, for dusting

Steps:

  • In a large pot, arrange eggs in a signle layer and add enough water to cover.
  • Bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
  • Drain then cover eggs with ice water.
  • Let stand until cool to the touch.
  • Peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
  • Mash yolks add sourcream, salmon, and chives, season with salt and pepper. Spoon yolk mixture into egg white and dust with paprika.
  • You may want to add more or less sourcream to get the yolk mixture to your desired consistancy.

Nutrition Facts : Calories 175.3, Fat 11.8, SaturatedFat 4, Cholesterol 428.2, Sodium 499, Carbohydrate 1.5, Fiber 0.3, Sugar 0.8, Protein 15.1

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Smoked salmon, capers, and dill add a special touch to deviled eggs. Serve them for a brunch or pot luck~ they are sure to be a hit.

Provided by Susie D.

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 8

6 hard- boiled large eggs, peeled
1/8 c mayonnaise (or more to taste)
1 Tbsp dijon mustard
2 oz smoked salmon, finely chopped (plus a little extra for garnish)
1/2 tsp freshly squeezed lemon juice
1/2 tsp freshly ground black pepper
freshly chopped dill to taste (or dried)
12 capers, rinsed and drained

Steps:

  • 1. Cut the eggs in half lengthwise. Place halves on serving plate. Gently remove the yolks. Mash the yolks. Add the mayonnaise, Dijon, finely diced salmon, lemon juice and pepper. Add dill to taste. Stir to blend.
  • 2. Use a large star tip and gently pipe filling into the half eggs. Top each egg with a caper and the optional tiny garnish of smoked salmon.
  • 3. Chill at least one hour to allow flavors to marry.

Tips:

  • Choose fresh eggs: For the best results, use fresh, high-quality eggs.
  • Hard-boil the eggs properly: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, then drain and rinse them in cold water.
  • Peel the eggs carefully: Once the eggs are cool enough to handle, peel them under cold water. This will help prevent the shells from sticking to the eggs.
  • Make the filling ahead of time: The filling for deviled eggs can be made ahead of time and stored in the refrigerator for up to 2 days. This makes them a great option for parties or potlucks.
  • Garnish the eggs before serving: Deviled eggs can be garnished with a variety of toppings, such as paprika, chopped chives, dill, or bacon bits. This will add flavor and color to the eggs.

Conclusion:

Smoked deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you're looking for a new appetizer to try, give smoked deviled eggs a try. You won't be disappointed!

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