Fancy Deviled Eggs with Smoked Salmon and Dill

ByHeather Bilyeu
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These smoked salmon and dill deviled eggs take my classic Southern deviled eggs recipe and give it a fancy, elevated twist. Topped with a bite of smoked salmon and a spring of fresh dill, they're the perfect bite-sized appetizer for any party, shower, or even your Easter brunch spread. Elegant yet approachable, these deviled eggs are sure to impress every guest at the table. Recipes yields 12.

platter of deviled eggs with smoked salmon and dill on top with green glasses in the background.

It is no secret that Fueling a Southern Soul has become somewhat of a hub for all types of deviled egg recipes. Bacon and cheddar deviled eggs ... I got you. Deviled eggs with southern pimento cheese ... yep, we have that too. Have a craving for a deviled egg topped with a bacon jam? You guessed it - we have that recipe too!

So, why not fancy these eggs up a bit and play on the flavors of smoked salmon and dill? I didn't see a reason not to. So I took the base of our ever-so-popular plain ole southern style deviled egg and topped her with a cute bite of salmon and a beautiful sprig of fresh dill.

My husband and friends gobbled these up immediately, and I hope you enjoy them just as much!

a pot with eggs inside.
First, let's hard-boil some eggs! Add 6 eggs to a medium-sized pot. Fill with water until they are completely covered. Place it on the stove, then bring to a boil. Once at a boil, set the timer for 10 minutes.
filling up a pot with water with eggs inside.
After the 10 minutes is up, immediately remove from he stove and pour out the hot water.
a pot with eggs and ice inside.
Fill the pot with ice and cold water to stop the cooking process. Let it cool for 10-20 minutes before proceeding with the recipe.

⭐️PRO TIP⭐️ - this step can be done 2-3 days in advance if needed.

Slicing hard boiled eggs in half with the yolks in a mixing bowl.
Once cooled, peel the eggs and then slice them in half lengthwise. Place the yolks in a medium-sized bowl.
Mixing egg yolks with a hand mixer.
Start breaking up the yolks with a hand mixer.
Egg yolks and mayo in a bowl.
Add in your mayo...
Egg yolks, dijon mustard and dill in a bowl.
...dijon and spices...
Mixing eggs yolks and cream together.
...then cream.
the filling for deviled eggs in a mixing bowl.
Mix with a hand mixer until smooth and creamy. Use a spatula to scrape down the sides in between each mix.
the filling for deviled eggs in a piping bag.
Add the filling to a piping bag with a star piping tip and twist at the top to remove all the air.
Filling egg whites with egg yolk filling for deviled eggs.
Gently fill each egg white with a generous amount of filling - using a circular swirling motion.

I like to use the Wilton 1M star piping tip for this, but any star type tip will work. (affiliate link)

Slicing smoked salmon on a cutting board.
Carefully slice some smoked salmon into about 1" size squares.
Prepping deviled eggs with smoked salmon and fresh dill.
Place an edge down inside the filling so they delicately kinda stand up. Then, place a small sprig of dill next to the salmon to finish the garnish.

⭐️PRO TIP ⭐️ Smoked salmon can usually be found in the specialty area of your grocery's deli. Costco sells it, although it will be a larger amount than this recipe calls for so you will have a lot leftover to snack on or use for another recipe. For this specific shoot I did, I found a 3 ounce package from Trader Joes that was the perfect amount for this recipe. I had just a little leftover I personally ate the next day so nothing was wasted or that I had an amount that was too much.

A platter of deviled eggs with smoked salmon on top.
Place on a platter and serve immediately (or place in the fridge for an hour or so until ready to serve).
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smoked salmon deviled eggs on a platter with green glasses in the background.

Fancy Deviled Eggs with Smoked Salmon and Dill

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Description

These smoked salmon and dill deviled eggs take my classic Southern deviled eggs recipe and give it a fancy, elevated twist. Topped with a bite of smoked salmon and a spring of fresh dill, they're the perfect bite-sized appetizer for any party, shower, or even your Easter brunch spread. Elegant yet approachable, these deviled eggs are sure to impress every guest at the table. Recipes yields 12.

Ingredients

Scale
  • 6 Eggs
  • 2 Tablespoons Mayo
  • 1 Tablespoon Cream
  • 1 Teaspoon Dijon Mustard
  • ½ Teaspoon Fresh Dill - finely minced
  • ⅛ Teaspoon Salt
  • ⅛ Teaspoon Pepper
  • 1-2 Ounces Smoked Salmon - cut into 1" squares
  • More Fresh Dill Sprig for Topping

Instructions

Hard Boiled Eggs

  1. Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
  2. Once the water comes to a boil, start a timer for 10 minutes.
  3. Once the 10 minutes are up, remove from heat and pour out the hot water. Fill the pot with ice and refill it with cold water.
  4. Leave to cool for 20 minutes until the eggs are completely cool.
  5. Gently crack the shell and peel it completely off.
  6. Store in an airtight container if prepping beforehand. If not, continue on below.

Filling

  1. Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
  2. Using a fork or hand mixer, mash all egg yolks until they are mostly smooth with no lumps remaining.
  3. Add in mayo, cream, and Dijon mustard with spices, and continue to mix until smooth and creamy.

To Assemble

  1. Using a spoon or a piping bag, evenly fill each egg white with the yolk filling. Making sure to add a large amount to each.
  2. Place a small piece of smoked salmon on top by sticking one of the edges into the filling so it will stick upright, and then add a small sprig of dill next to it.
  3. Place on a platter and enjoy right away or place into the fridge until serving!

Notes

  • Deviled eggs can be made up to a day ahead of time. Store in the fridge, tightly covered. Wait to top with salmon and dill right before serving for maximum freshness.
  • Hardboiled eggs can be made up to 2-3 days ahead of time, keeping peeled and whole until it's time to make the filling.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 egg
  • Calories: 91
  • Sugar: 0.1 g
  • Sodium: 95.9 mg
  • Fat: 5.8 g
  • Carbohydrates: 0.3 g
  • Fiber: 0 g
  • Protein: 9.2 g
  • Cholesterol: 124.1 mg

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DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST!  HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

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