These deviled eggs with smoked salmon not only look enticing, but have a delightful rich, creamy, and smoky flavor. Ideal for parties and holiday celebrations, they are made by peeling and halving hard-boiled eggs, removing the yolk, and adding that yolk to a mixture of crème fraîche, capers, smoked salmon, and herbs. This mixture is then piped into the pockets in the hard-boiled eggs with a piping bag.

Serve them for a get-together with friends and family alongside many other appetizers, such as this smoked salmon dip, these smoked salmon tortilla roll-ups, or any of these crostini.

overhead close-up view of deviled eggs with smoked salmon on a white platter against a dark wooden background

Ingredients You’ll Need

Here are the ingredients you will need for 20 deviled eggs halves/10 eggs:

top down view of wooden ingredients board showing eggs, smoked salmon, creme fraiche, chives, dill, capers, salt, and pepper needed for deviled eggs recipe

Eggs – 10 eggs
Crème Fraîche – 1/2 cup crème fraîche
Capers – 1 tbsp capers
Smoked Salmon – 2 oz (60 grams) smoked salmon
Fresh Dill – 1 tbsp minced fresh dill
Fresh Chives – 1 tbsp minced fresh chives
Salt – a pinch of salt, to taste
Black Pepper – a pinch of freshly cracked black pepper, to taste

Instructions with Step-by-Step Photos

Step 1. Boil the eggs. You can use your favorite method for hard-boiled eggs. Here’s mine for this recipe:

To a medium pot, add the eggs, a generous pinch of salt, and enough hot water to cover them fully.
Put the pot with the eggs, salt, and water over medium-high heat and bring it to a boil.
Once the water is boiling, turn the heat down to medium so the eggs gently boil for 5 minutes.
After 5 minutes, turn the heat off, cover the pot with a lid, and let the eggs rest for another 5 minutes.
Then, carefully, transfer the eggs to a bowl with cold water (and ice if you have it on hand) and let them cool for a few minutes.

close up of nine eggs after they have just been placed in water in a saucepan to be boiled

top down view of boiled eggs being placed in ice water to cool in a white circular container against a dark wooden surface

Step 2. Peel the eggs. Gently tap the boiled eggs on a hard surface. My tip is to then tap them gently all around to break the shell into smaller pieces that are easier to peel. Then, peel the egg under cold running water.

overhead view of ten peeled boiled eggs on a white round plate

Step 3. Cut the peeled boiled eggs in half and remove the yolks.

on the left a white plate with peeled and boiled egg halves and on the right a bowl with some of the boiled yellow yolks removed from the halved eggs

Step 4. Mince the herbs, the capers, and the smoked salmon. The salmon pieces should be small enough to pass through the piping bag tip.

minced capers, dill, and chives on a white cutting board next to a cutting knife

chopped smoked salmon next to a sharp cutting knife on a white cutting board

Step 5. Mash the yolks with a fork and add the crème fraîche, finely chopped smoked salmon, minced fresh herbs. Taste and add a pinch of salt and freshly cracked/ground black pepper. Transfer the mixture to a piping bag.

Note: It doesn’t matter what tip you use for the piping bag as long as the opening is wide enough for salmon pieces.

top down view of bowl showing hard-boiled egg yolks mashed with a fork

a mashed yolk, creme fraiche, chopped smoked salmon, and minced herb mixed used for deviled eggs in a white circular container sat on a wooden surface

Step 6. Fill the eggs with the mixture using a piping bag and a tip with a large enough opening to allow for the chopped salmon pieces through.

Note: If you have any filling left, use it for a sandwich (chef’s treat).

close up of smoked salmon, creme fraiche, and herb mixture being piped into a halved boiled egg on a white serving platter, the mixture being piped in from a piping bag to make a deviled egg

Step 7. Serve them as they are or you can add optional toppings like smoked salmon or herbs.

overhead view of deviled eggs with smoked salmon and creme fraiche filling served on a circular white cake platter against a dark wooden surface

I served mine on a cake stand and placed it in the middle of the table. This makes for a great centerpiece for a party spread.

close up angled overhead view of compleled deviled eggs with smoked salmon filling served on a circular white platter

From personal experience, you can never make enough deviled eggs for a party. You’ll be amazed at how quickly they go! If you enjoyed this smoked salmon twist on a classic, let me know in a review below. I’d also love to know what the occasion was in the comments, and what other foods you made.

More Smoked Salmon Recipes

For more tasty smoked salmon recipes, try these smoked salmon wraps, this smoked salmon avocado toast, these smoked salmon crostini, or this smoked salmon salad. Whatever the occasion is, I hope you all enjoy good times and delicious food in great company!

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