Best 4 Smoked Salmon Deviled Eggs With Dill Recipes

Indulge in a delightful culinary journey with our exquisite smoked salmon deviled eggs with dill, a harmonious blend of flavors that will tantalize your taste buds. This classic appetizer is elevated to new heights with the addition of smoked salmon, a luxurious ingredient that imparts a rich, smoky flavor. Hard-boiled eggs are transformed into delicate morsels, filled with a creamy, tangy filling and topped with smoked salmon and fresh dill. This recipe also features variations to cater to diverse preferences, including a spicy rendition with sriracha and a vegetarian version using mashed avocado instead of smoked salmon. Experiment with these variations to create an unforgettable appetizer spread that will impress your guests.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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

Provided by Ina Garten

Time 1h15m

Yield makes 16 appetizers

Number Of Ingredients 10

Ingredients

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 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

Ingredients

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your deviled eggs.
Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. For perfect hard-boiled eggs, place them in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
Let your eggs cool completely before peeling them. This will help prevent the shells from sticking to the eggs.
Use a sharp knife to cut your eggs in half. This will give you a clean, even cut.
Scoop out the yolks carefully. Be careful not to break the whites.
Mash the yolks with a fork until they are smooth. You can also use a food processor or blender.
Add your desired fillings to the yolks. Some popular fillings include mayonnaise, mustard, chopped pickles, celery, and onion.
Pipe the yolk mixture into the egg whites. You can use a piping bag or a spoon.
Garnish your deviled eggs with your favorite toppings. Some popular toppings include smoked salmon, dill, caviar, and paprika.

Conclusion:

Smoked salmon deviled eggs with dill are a delicious and easy-to-make appetizer. They are perfect for parties, potlucks, and other gatherings. 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 are looking for a new appetizer to try, give smoked salmon deviled eggs with dill a try. You won't be disappointed!