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Halved hard-boiled eggs filled with a creamy smoked salmon filling, garnished with herbs, capers, seasoning, and smoked salmon, arranged on a wooden surface.
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Smoked Salmon Deviled Eggs

The secret to the best deviled egg filling? Cream cheese. Mix it with mayo, Dijon, lemon, dill, and finely chopped capers - it's silkier than mayo alone, holds its shape when piped, and adds an onion-herb depth that makes people ask what's IN these. Creamy, briny, smoky, finished with everything bagel seasoning — these smoked salmon deviled eggs are the appetizer people corner you about before they've put down their drink.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 16 servings
Calories: 63kcal
Author: Dee Broughton

Ingredients

kosher salt and black pepper

  • 8 large eggs

For the Filling

  • 3 tablespoons mayonnaise
  • 3 tablespoons chive and onion cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh dill, finely chopped, plus more for garnish
  • 2 teaspoons capers, drained and finely chopped, plus more for garnish
  • 3 ounces smoked salmon, divided
  • kosher salt and black pepper, to taste

For Garnish

  • everything bagel seasoning

Instructions

Boil the Eggs

  • Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
    A stainless steel pot containing eight brown eggs sits on a dark tiled countertop next to salt, pepper shakers, herbs, and a striped cloth.

Simmer

  • Reduce the heat to low and simmer for 9 to 10 minutes.

Ice Bath

  • Transfer the eggs to an ice bath and let cool until easy to handle, about 10 minutes.
    A glass bowl with brown eggs and ice cubes, set on a blue tile countertop with a striped towel, salt and pepper shakers, and fresh dill nearby.

Prep the Whites

  • Peel the eggs and pat dry. Slice in half lengthwise and remove the yolks. Arrange the whites on a platter or sheet tray.
    Hard-boiled egg halves are arranged on a wooden deviled egg tray, with kitchen ingredients and utensils visible in the background.

Make the Filling

  • Mash the yolks in a mixing bowl until fine and crumbly. Add the mayo, cream cheese, mustard, lemon juice, dill, and capers. Stir and mash until smooth.
    A glass bowl with chopped hard-boiled eggs, mayonnaise, mustard, fresh dill, capers, and cream cheese, with a black spoon, on a tiled surface next to salt, pepper, and fresh dill.

Add the Salmon

  • Finely chop about half the smoked salmon and fold into the filling. Taste, then season with kosher salt and black pepper only if needed.
    A glass bowl of deviled egg filling with a spoon on a dark tiled countertop, surrounded by fresh dill, salt and pepper shakers, and a striped cloth.

Fill and Garnish

  • Fill the whites using a spoon or piping bag. Top each with smoked salmon, fresh dill, capers, and a light pinch of everything bagel seasoning.
  • Serve cold.
    Deviled eggs topped with herbs and smoked salmon are arranged on a wooden serving board, placed on a dark tiled surface with ingredients nearby.

Notes

  • Make-ahead: Fill within a few hours of serving. Store whites and filling separately for best results.
  • Use cold-smoked (lox-style) salmon, not hot-smoked. The texture folds into the filling more cleanly.
  • Season last — the salmon, capers, cream cheese, and everything bagel seasoning all carry salt.
  • Use older eggs (7-10 days) peel more cleanly than very fresh eggs.

Nutrition

Serving: 1serving | Calories: 63kcal | Carbohydrates: 0.4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 114mg | Potassium: 42mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 156IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.4mg