Smoked Salmon Deviled Eggs
These smoked salmon deviled eggs are filled with a beet filling and topped with fresh cucumber, smoked salmon, and fresh dill for a pop of color. They’re perfect for the holidays, potlucks, parties, and other gatherings.
A combination of salty smoked salmon, the freshness of the cucumber, and the sweetness of the beets make these smoked salmon deviled eggs so delicious! They’re bright, flavorful, and crowd-favorite.
This recipe is inspired by a mash-up of many salads my mom used to make around the holidays. One, in particular, is called Shuba. It’s a layered salad of pickled herring with cooked vegetables and mayonnaise.
The combination of flavors was always a hit and worked so well. So these deviled eggs with smoked salmon use similar ingredients and taste pretty close to the salad.
- Eggs: You’ll need a dozen large eggs for this recipe.
- Beets: I prefer to cook the beets myself but you can also buy the ready-to-eat vacuum-sealed beets sold in the produce section.
- Smoked Salmon: Any type of smoked salmon works great in this recipe.
- Cucumbers: Either English cucumber or small Persian cucumbers.
- Onion: White onion or yellow onion.
- Garlic: Use fresh garlic and not jarred.
- Dill: For the best flavor, use fresh dill for the filling and garnish.
- Mayonnaise: The essential to make the creamy filling.
- Lemon juice: To brighten up the flavors.
How to Make Deviled Eggs
Deviled eggs are easy to make and you can make them even easier by cooking your eggs and beets ahead of time. Use your favorite technique for boiling the eggs.
I’ll show you how I cook the beets but you can certainly skip this step and pick up cooked whole beets at the supermarket.
- Cook the Beets: Place unpeeled beets in a small saucepan and cover with water. Simmer for 20-25 minutes or until knife tender. Drain, cool, and peel. Using a box grater, grate the beets using a large hole grater.
- Prepare the Filling: Slice hard-boiled eggs in half lengthwise. Scoop out the yolk and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onions, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice. Mix to combine. Season with salt and black pepper to taste.
- Fill the Egg Whites: Spoon or pipe the filling into each egg white. Top with a slice of cucumber and smoked salmon. Garnish with fresh dill. Chill for at least 30 minutes before serving.
How to Serve
Deviled eggs with smoked salmon and dill make a great appetizer or side dish for any occasion.
If you’re in need of a platter to display your deviled eggs, this white egg tray is one we absolutely love. And this food storage container with egg holder trays is a great way to transport deviled eggs.
For holidays, serve deviled eggs with other small bite types of appetizers, such as:
Make Ahead and Leftovers
You can prepare the egg whites and filling mixture up to 2 days in advance, and refrigerate each separately in tightly-sealed containers until ready to assemble and serve.
It’s best to serve deviled eggs on the same day as assembled. You can refrigerate leftovers for up to 1-2 days but they just won’t look as pretty.
Assembled deviled eggs are best served on the same day, however, the filling and egg whites can be prepared up to 2 days ahead of time and refrigerated separately until ready to assemble.
These deviled eggs are best served cold. You can make the filling and chill it for about 30 minutes before assembling.
Boil the eggs up to 2 days ahead.
These beet deviled eggs are filled with a beet filling, topped with fresh cucumber, smoked salmon, and fresh dill for a pop of color.
- 2 small beets, leafy greens removed
- 12 large eggs, hard boiled and peeled
- 1/4 cup onion, minced
- 2 garlic cloves, minced
- 4 oz. smoked salmon, with 2 Tbsp. chopped
- 2 Tbsp. chopped fresh dill, plus extra for garnish
- 4 1/2 Tbsp. mayonnaise
- 1 tsp. fresh lemon juice
- 1 small cucumber, halved lengthwise and thinly sliced
- Kosher salt and fresh black pepper
- Place unpeeled beets in a small saucepan and cover with water. Cook over medium heat, partially covered for 20-25 minutes or until knife tender. Drain and cool. Peel the beets and grate using a large hole grater.
- Slice eggs in half lengthwise. Scoop out the yolk and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onions, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice. Mix to combine. Season with salt and pepper, to taste.
- Spoon or pipe the filling into the egg whites. Top with a slice of cucumber and smoked salmon. Garnish with dill. Chill in the refrigerator for at least 30 minutes before serving.
- Beets: You can skip the step of cooking your own beets and simply pick up cooked whole beets at the supermarket. I usually find them in the produce section.
- Leftovers: Assembled eggs are best served on the same day. Leftover deviled eggs can be refrigerated for several days but may not look as pretty.
- Serving Size: 2 egg halves
- Calories: 293
- Sugar: 2.4 g
- Sodium: 232.7 mg
- Fat: 19.4 g
- Carbohydrates: 4.9 g
- Protein: 24.3 g
- Cholesterol: 404.2 mg
Keywords: deviled eggs, holiday eggs, eggs with beets