Smoked Salmon Devilled Eggs

Smoked salmon devilled eggs are such delightful finger food. Dill and salmon flavours pair exceptionally well with the creamy texture of devilled egg yolks. Make a day ahead for an easy appetizer.

Prep Time:
15 min


Nutrition Facts
  • 12 hard boiled eggs, peeled
  • 1/2 cup (125 mL) finely chopped smoked salmon
  • 1/4 cup (60 mL) light mayonnaise or salad dressing
  • 2 tbsp (30 mL) chopped fresh dill
  • 4 tsp (20 mL) capers, minced
  • 2 tsp (10 mL) Dijonnaise
  • 1 tsp (5 mL) lemon juice
  • 1/4 tsp (1.25 mL) pepper
  • Strips of smoked salmon and/or dill sprigs (optional)


  1. Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
  2. Mash yolks with fork; stir in salmon, mayonnaise, dill, capers, dijonnaise, lemon juice and pepper. Spoon or pipe yolk mixture into egg white halves. Garnish with smoked salmon and/or dill, if desired.
  3. Serve immediately or store, covered, in refrigerator. Serve within two days.


Instead of smoked salmon, use drained canned salmon.