These Smoked Salmon Deviled Eggs always disappear in a flash when I bring them to parties. This classic appetizer has lots of fresh flavor, with smoked salmon, goat cheese, and chives. They are ready in less than 30 minutes!

Smoked Salmon Deviled Eggs - On a Platter sprinkled with Fresh Chives

People seem to either love or hate deviled eggs. Personally, I only like deviled eggs if they have more going on than the usual preparation with mayonnaise and a dusting of paprika. I like mayonnaise, but it can easily be overdone. If you’re looking for deviled eggs without mayo that still have great flavor, this is the recipe for you!

For these deviled eggs, there’s smoked salmon as the star flavor, goat cheese and sour cream for richness, and lemon and chives for brightness and freshness. They are totally delicious! Everyone always loves these when I bring them to parties.

AND they have the bonus of being a cold item, so you can make them ahead of time and just grab them from the fridge before you head out the door.

Tips for Best Results

Start with easy peel hard boiled eggs – Making deviled eggs is miserable if you start with hard boiled eggs that are difficult to peel. I recommend my hard boiled eggs method which starts with boiling water, then finishes in an ice bath.

Use a sweeter goat cheese – Goat cheese really varies in flavor, some of them are more firm and bitter. For this recipe I recommend a really mild and slightly sweet chevre. Brands I like are Costco’s Kirkland brand, Whole Foods Brand, and Vermont Creamery.

Mince the smoked salmon very finely – It is not appetizing here to have large chunks of smoked salmon, since it is harder to chew than the other ingredients here. Really take the time to mince it finely, so it’s more of a flavor than a texture.

Smoked Salmon Eggs - Made without mayonnaise, with goat cheese instead

These are so easy for company as well. I always thank myself later when I make a “ready to go” dish ahead of time, because otherwise it can be really stressful when I try to make something at the last minute.

How to Make It:

Make 8 hard boiled eggs, then remove all the yolks to a bowl:

Hard Boiled Yolks in a Bowl

Next add some finely chopped smoked salmon, sour cream, soft goat cheese, lemon juice, chives, salt, and pepper:

Hardboiled yolks, goat cheese chevre, lemon, chopped smoked salmon, chives, salt, and pepper in a mixing bowl

Mix it all together to combine:

Deviled Egg Filling Mixed Together in a Bowl until Creamy

Either pipe the filling into the eggs, or use one of these cookie scoops (affiliate) instead.

In case you couldn’t tell, I think using the scoops is a whole lot easier:

How to Fill Deviled Eggs - Using a Cookie Scoop instead of Piping

However, piping the filling is neater and can be done in pretty designs. The choice is yours!

How to Serve

I recommend sprinkling some extra chives on top before serving, which looks and tastes really nice.

It’s also great to add a more carby appetizer alongside this, like Puff Pastry Cheese Straws, Mac and Cheese Cups, or Garlic Knots.

Deviled Eggs with Salmon - Mixed Into the Filling and Garnished with chive

Smoked Salmon Spread is another great appetizer to try, and has a similar flavor profile but can be made in 5 minutes. I also love a simple Baked Salmon for a main course. Enjoy!

FAQ and Tips

Can you make smoked salmon deviled eggs ahead of time?

Yes, you can make the recipe in its entirety, and hold the filled eggs in the refrigerator up to one day ahead of time. 

How long will deviled eggs keep in the fridge?

I only recommend storing them for 2 days. They get stinky after that, though they should be safe to eat for up to 4 days.

Can you freeze deviled eggs?

Not recommended. The texture upon thawing will be unappetizing.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Rows of Deviled Eggs on a Cutting Board with Chives

Smoked Salmon Deviled Eggs

This classic appetizer is flavored with smoked salmon, goat cheese, sour cream, lemon, and chives.

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  • 8 large hard boiled eggs
  • 1/2 cup soft, spreadable goat cheese (not the crumbly kind)*
  • 2 tbsp sour cream
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp minced fresh chives
  • 1/3 cup minced smoked salmon (2.5oz)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper


  • Peel the eggs, cut each egg in half, and remove all the egg yolks to a bowl.
  • To the yolk bowl, add the goat cheese, sour cream, lemon juice, chives, salmon, salt, and pepper. Stir well and taste it to make sure it’s seasoned to your liking.
  • Use a piping bag or cookie scoop to fill the egg halves with the smoked salmon goat cheese filling.
  • Keep chilled in the refrigerator until ready to serve. Enjoy!


*I like Costco’s Kirkland brand, Whole Foods brand, and Vermont Creamery. Look for words like “soft,” “spreadable,” and “chèvre.”
Make-ahead instructions: You may make the recipe in its entirety and hold the filled eggs in the fridge up to 1 day ahead of time.
Storing leftovers: I recommend only storing this in the fridge for 2 days. They get stinky after that, though they should be safe to eat for up to 4 days.
Freezing: Not recommended. The texture upon thawing will be unappetizing.


Calories: 59kcal, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 92mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated with refreshed photos, more writing, and tips in July 2018. Originally published May 2016.