Smoked Salmon Deviled Eggs
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!
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 this deviled eggs recipe works for virtually any time of year.
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 and high heat, then finishes in an ice bath. This method works much better than starting the eggs in cold water. I’ve also heard good things about cooking them in an instant pot with high pressure, but I have not tried this.
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.
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.
Step by Step Overview:
Make 8 hard boiled eggs using the method in my blog post. As a quick summary, drop the eggs into boiling water, cook for 13 minutes, then immediately drain and place into an ice water bath for 1 minute, and peel. This method makes for the most perfect hard-boiled eggs with easy peel shells.
Then carefully remove all the egg yolks from the egg whites, and add to a medium bowl:
Next add some finely chopped smoked salmon, sour cream, soft goat cheese, lemon juice, fresh chives, salt, and pepper:
Mix it all together to combine:
Either pipe the filling into the eggs, or use one of these cookie scoops (affiliate) or a small spoon to fill instead.
In case you couldn’t tell, I think using the scoops is a whole lot easier for filling the white halves:
However, piping the filling is neater and can be done in pretty designs. The choice is yours!
How to Serve
Place eggs neatly in rows in a single layer on a nice platter or wooden board. I recommend sprinkling some extra chives on top before serving, which looks and tastes really nice.
Recipe FAQ and Tips
Yes, you can make the recipe in its entirety, and hold the filled eggs in the refrigerator up to one day ahead of time. Make sure to cover well with plastic wrap or put in an airtight container.
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.
Not recommended. The texture upon thawing will be unappetizing.
I recommend trying the recipe as written at least once, but feel free to play with the ingredients next time you make it. Here are some different ways I have made and enjoyed these.
Fresh herbs – You may swap out the chives for fresh dill weed, which is wonderful with salmon. Basil is decent too.
Mustard – If you enjoy the flavor, adding 2 teaspoons of Dijon mustard is lovely.
Heat – If you enjoy a little bit of heat, sprinkle the tops with cayenne pepper, or mix 1/8 teaspoon into the filling.
Seasoning – This Everything Bagel Seasoning is fantastic sprinkled on top.
Briny things – Add some chopped briny capers or cornichons to the filling. I recommend 2 tablespoons.
Cream cheese – If even a mild goat cheese is too strong for you, swap in an equal amount of softened cream cheese.
Smoked Salmon Deviled Eggs
- 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!
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.