Smoked Salmon Deviled Eggs (Printable)

Smoked salmon eggs topped with everything seasoning make a flavorful, creamy bite for brunch or parties.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons Dijon mustard
04 - 2 ounces smoked salmon, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Black pepper, to taste

→ Topping

09 - 1 tablespoon everything bagel seasoning
10 - 1 tablespoon extra smoked salmon, shredded (optional)
11 - 1 tablespoon fresh dill, chopped (optional)

# How To Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to simmer for 10 minutes.
02 - Transfer eggs to an ice bath for 5 minutes to cool, then peel carefully.
03 - Slice eggs in half lengthwise. Remove yolks and set whites aside.
04 - Mash egg yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy.
05 - Fold chopped smoked salmon and chives into the yolk mixture. Mix thoroughly.
06 - Pipe or spoon the filling into egg white halves.
07 - Sprinkle everything bagel seasoning on each stuffed egg. Garnish with extra smoked salmon and dill if preferred.
08 - Arrange deviled eggs on a platter and serve cold.

# Expert Tips:

01 -
  • The smoked salmon gives classic deviled eggs a luxurious, brunch-worthy upgrade that feels like a treat.
  • The everything bagel seasoning adds crunch and bursts of flavor so every bite keeps you coming back.
02 -
  • If your eggs are too fresh, peeling them becomes a nightmare—let them sit in the fridge for a few days before boiling.
  • Adding the everything bagel seasoning just before serving keeps it crispy and prevents sogginess.
03 -
  • Peeling eggs under running water helps the shells slide off cleanly and quickly.
  • Using a piping bag or zip-top bag with the corner snipped makes the filling look extra neat and professional.
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