These SMOKED SALMON DEVILED EGGS are a nice twist on a classic. Guests love them, but we also like to make a batch to keep in the fridge to snack on. So simple, too!
We’ve been really building up our deviled egg recipe collection over here.
Have you noticed all of the crazy recipes we’ve come up with over the last couple of years? A few of the recipes include avocado deviled eggs and deviled eggs with bacon. But there are loads more, if you poke around in the low carb snacks section of my website.
Today, though, I’m bringing you the recipe for my husband’s all time favorite deviled egg…and that’s saying something because the man knows his deviled eggs!
Chad, the husband, doesn’t do a whole lot of cooking for our family. It makes sense, because I enjoy it and I’m good at it.
But these eggs? He will ask me to add the ingredients to our grocery order and then make the eggs himself, because he loves them that much. I honestly think this might be the only food he’s ever made repeatedly, on his own, again and again. He LOVES them!
And really, what’s not to love about smoked salmon, cream cheese, and creamy deviled eggs? Nothing!
Eggs – You’re going to need some large hard boiled eggs for this recipe! You can prepare them however you wish but I would recommend checking the FAQs section below for a method that makes them easy to peel.
Salmon – The strong flavors from smoked salmon mix really well with the creamy deviled egg filling.
Filling – The creamy filling for these smoked salmon deviled eggs is a simple but flavorful mix of cream cheese, mayo, Dijon mustard, the egg yolks, and of course the smoked salmon!
The easiest way to make boiled eggs that peel like a dream is to just use an Instant Pot! I’ve tested just about every other method and I can honestly say that this is the best! We do the 5-5-5 method. Just place however many eggs you want in the Instant Pot, add 1 cup of water, and cook on high pressure for 5 minutes. Natural release for 5 minutes. Place in an ice bath for 5 minutes. Easy peasy!
Stored in the refrigerator, deviled eggs are safe to keep for 2 days. When we want deviled eggs all week, we boil enough eggs to make that happen and then just whip up a batch every couple days.
We prefer these smoked salmon deviled eggs made with cold smoked salmon. Cold smoked salmon is smoked at a lower temperature than hot smoked salmon and tends to be much more moist and smooth, while hot smoked salmon is more flaky and can be a bit drier. Either cold or hot smoked salmon will work here, so just grab what you prefer!
More Low Carb Seafood Recipes:
- Keto Salmon Recipe
- Air Fryer Frozen Shrimp
- Baked Shrimp Scampi
- Keto Salmon Patties
- Garlic Butter Shrimp
- Baked Seafood Casserole
- Baked Cod Recipe
Smoked Salmon Deviled Eggs
- 6 large hard boiled eggs
- ⅓ cup mayonnaise
- 2 ounces cream cheese softened
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 4 ounces smoked salmon minced
- Old Bay seasoning for garnish
- Peel the hard boiled eggs and slice in half. Remove the yolks to a small bowl and set whites aside.
- Add the mayonnaise, cream cheese, dijon mustard, and salt to the bowl with the yolks and use a fork to mash it all together until smooth and creamy.
- Fold the smoked salmon into the mixture.
- Spoon the mixture evenly between the egg whites.
- Sprinkle with Old Bay just before serving.