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 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.

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:

Next add some finely chopped smoked salmon, sour cream, soft goat cheese, lemon juice, 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) instead.
In case you couldn’t tell, I think using the scoops is a whole lot easier:

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.

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

Smoked Salmon Deviled Eggs
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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.
11 Comments on “Smoked Salmon Deviled Eggs”
Fantastic salmon recipes and deviled salmon recipe. Great pictures. Nice work.
Dear Joanne,
I started baking not too long ago so i will google and try different recipes on the websites, not all works except for yours. I have tried some recipes of your and none has failed me. You are precise and detailed. Thank you for sharing and keep coming. Blessed you.
I very much like the idea of not using mayonnaise with deviled eggs.
Only difference I do is I steam my eggs for 11 to 13 minutes, then place then in a bowl of tepid water. This way I can have the yolks with a slightly soft doneness.
Looks great has to be delicious.
I can not any seafood, could I omit the salmon and use bacon instead?
Yes that sounds good!
These were SO good. They disappeared fast.
OH my God, looks so good. I love Salmon.
I know right! It’s a regular dish in Buckingham Palace!
LOOKS DELICIOUS! Thank you!
I can’t wait to try this!