These smoked salmon deviled eggs are sponsored by ALDI.
Smoked salmon deviled eggs to the rescue!
These delicate egg bites are perfect for spring brunches and lunches. They make a charming addition to an Easter table and elevate any spring gathering.
I’m thrilled to partner with ALDI on this fresh spring recipe. Their seasonal produce and high-quality staples — like smoked salmon, eggs, and pantry items — make it simple to pull together a memorable Easter spread.
I’ve always loved deviled eggs, and while the classic version is unbeatable, I enjoy experimenting with different flavors. A smoked salmon version adds richness and a touch of elegance — perfect for brunch or a party platter.
Past twists I’ve made include asparagus and blue cheese, French onion, and buffalo goat cheese deviled eggs. Each brings a new flavor profile and texture, and this smoked salmon version is no exception.
Why smoked salmon?
Smoked salmon pairs beautifully with creamy egg yolk filling and brings a savory, slightly briny note that makes these deviled eggs feel special. They’re more satisfying and make a great centerpiece for a spring table.
For this recipe I used Goldhen cage-free brown eggs and Specially Selected cold smoked salmon. The filling is smooth and mousse-like — a blend of egg yolks, mayonnaise, Dijon mustard and seasonings that lets the yolk flavor shine while complementing the salmon.
A finishing touch of everything bagel seasoning on the base of each egg white and a light sprinkle over the top adds texture and a bright, familiar flavor that pairs perfectly with smoked salmon.
Dipping the bottom of each egg white in everything bagel seasoning is my favorite step — it echoes the classic bagel-and-salmon combo and brings the whole bite together.
They’re also adorable — almost like little Easter baskets — and make a pretty, tasty addition to any spring spread.
These smoked salmon deviled eggs are a showstopper — simple to make, elegant to serve, and full of flavor. Small bites with big impact.
Everything Smoked Salmon Deviled Eggs
Everything Smoked Salmon Deviled Eggs
24 deviled eggs
1 hr
Ingredients
- 12 large cage-free brown eggs
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill
- kosher salt and pepper, to taste
- 2 tablespoons everything bagel seasoning, plus more for sprinkling
- 4 slices cold smoked salmon, sliced into small strips
Instructions
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Place eggs in a large pot and cover with cold water. Bring to a boil, let bubble for 1 minute, then remove from heat and cover. Let sit for 12 minutes. Transfer the pot to the sink and cool the eggs with cold water for about 30 minutes, refreshing the water or adding ice as needed.
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Peel the cooled eggs, pat dry, and slice in half. Remove yolks gently and set whites aside. For a more decorative presentation, slice horizontally; vertically is easiest.
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Pour everything bagel seasoning onto a plate and dip the bottom of each egg white into the seasoning to coat the base.
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Combine yolks, mayonnaise, Dijon, garlic powder, dill, and a generous pinch of salt and pepper in a food processor or blender. Blend until smooth and mousse-like. Alternatively, mash well with a fork. Taste and adjust seasoning.
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Spoon or pipe the yolk mixture into the egg whites. Top each with a small twist or roll of smoked salmon and finish with a light sprinkle of everything bagel seasoning. Serve chilled.
Did you make this recipe?
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