Best Salmon Dill Deviled Eggs Appetizer Recipes

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SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

These go quickly at gatherings, so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.

Provided by wontonsushi

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 10

6 eggs
1 ounce smoked salmon, finely chopped
1 tablespoon mayonnaise
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons prepared yellow mustard
1 teaspoon dried dill weed
½ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried dill weed, for garnish
1 pinch paprika, for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  • Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  • Carefully cover with plastic wrap and refrigerate until serving.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 0.5 g, Cholesterol 93.5 mg, Fat 3.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 203.8 mg, Sugar 0.2 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. -Marinela Dragan, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers     Brunch

Time 50m

Yield 32 appetizers.

Number Of Ingredients 16

16 hard-boiled large eggs
4 ounces cream cheese, softened
1/3 cup mayonnaise
2 tablespoons snipped fresh dill
1 tablespoon capers, drained and finely chopped
1 tablespoon lemon juice
1 teaspoon horseradish sauce
1 teaspoon prepared mustard
1/2 teaspoon freshly ground pepper
3/4 cup flaked smoked salmon fillet
SAUCE:
1 cup mayonnaise
1/4 cup plus 2 tablespoons ketchup
1 tablespoon horseradish sauce
1 tablespoon prepared mustard
1/4 cup smoked salmon fillets, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving., For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.

Nutrition Facts : Calories 129 calories, Fat 12g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 9

12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/4 cup)
1 teaspoon capers
Fresh dill weed

Steps:

  • In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
  • Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
  • Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
  • Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

SALMON DILL DEVILED EGGS APPETIZER



Salmon Dill Deviled Eggs Appetizer image

This was orinally a recipe from Emeril Lagasse, which I cut in half and made a couple of minor changes.

Provided by Alan Leonetti

Categories     Very Low Carbs

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs (peeled)
1/8 cup mayonnaise
1/8 cup sour cream
2 ounces smoked salmon (lox, finely chopped)
1 teaspoon chopped dill, plus
more chopped dill, for garnish
1/2 teaspoon lemon juice
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Slice the eggs in half lengthwise.
  • Carefully remove the yolks.
  • Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
  • Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
  • Stir to blend thoroughly.
  • Spoon heaping amounts of the mixture into the egg whites.
  • Cover and chill for at least 1 hour before serving.
  • Sprinkle with chopped dill before serving.

Nutrition Facts : Calories 59.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 108.8, Sodium 137.4, Carbohydrate 1, Sugar 0.5, Protein 4.2

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