Whipped deviled eggs with smoked salmon is a delicious snack. The filling of these deviled eggs is light and fluffy. It’s actually really great just on it’s own, but topping it off with smoked salmon, a sprinkling of capers and fresh dill makes them extra tasty and special. It adds an extra pop of fresh flavor and dimension to this popular party dish.
Whipped deviled eggs with smoked salmon make a great complement to any party buffet. You’ll be surprised how fast they disappear. The secret in making the filling so light and fluffy is to use heavy cream and whip the cooked yolks with a mixer. Another presentation trick is to transfer the egg filling mixture into a piping bag equipped with a large star tip. Then pipe the filling into the center of each egg half.
How to get the perfect boiled egg:
Green eggs and ham might be a fun idea from Dr. Seuss, but in reality there’s nothing very pretty about a hard boiled egg with a green ring around it. The perfect egg is actually hard cooked rather than hard boiled. The green discoloration is a chemical reaction that occurs involving sulfur from the egg white interacting with the iron in the yolk. The reaction occurs when the egg is cooked too long at too high a temperature. To avoid this, read the recipe notes in the recipe card below or read my full post about how to cook the perfect hard boiled egg. You’ll never eat green tinged hard boiled eggs again.
Choosing the smoked salmon:
The type of smoked salmon I recommend with this recipe is Nova style. It’s a mild flavored smoked salmon. If you have any extra left over, its also delicious as a snack on crackers with a little cream cheese. For this recipe, I chose Nova style smoked salmon from Pike Place Fish Market. (You know…that famous flying fish place.) click here to see some flying fish action.
Nova Style smoked salmon is cured and then cold smoked. It also has a nice silky texture. While similar to lox, it is a little less salty and a little more smoky. You can purchase this smoked salmon at most major grocery stores in the Pacific Northwest. I purchased mine at QFC. Or you can order direct from Pike Place Fish Market. They now ship (or fly actually) their fish all over the country.
I hope you enjoy this recipe for whipped deviled eggs with smoked salmon. It’s sure to be a party pleaser. Be sure to leave me a comment below about your experience if you make them.
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The filling in these deviled eggs is light and fluffy. The smoked salmon, capers and sprinkling of fresh dill add zing and an extra pop of fresh flavor. They’re a great complement to any party buffet.
- 1 dozen hard cooked eggs peeled and sliced in half lengthwise
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp white vinegar
- 1 pinch sea salt and freshly ground white pepper
- 1 tbsp fresh dill finely chopped, plus more for garnish
- 1 package Nova style smoked salmon torn or sliced into small pieces
- 1 sprinkling capers (optional garnish)
Combine the egg yolks, heavy cream, Dijon, white vinegar, salt and pepper into a large mixing bowl. Use a mixer, to whip everything together until the filling is light and fluffy. Scrape down the sides of the bowl as necessary.
Stir in fresh chopped dill by hand. Transfer the egg mixture to a piping bag equipped with a large star tip. Pipe the egg filling into the center of each egg half.
Top each egg with a slice of smoked salmon. Garnish with a sprinkling of capers and sprigs of fresh dill to taste.
How to get perfect hard-cooked eggs:
Place the eggs in a large saucepan and cover them with cool water. Make sure they are completely submerged. Bring the water to a boil over medium-high heat. Once the water boils, cover the sauce pan and remove it from the heat. Let the eggs sit 12-15 minutes. (The higher your elevation, the longer the cooking time. Here at sea level, I find they are ready at 10 minutes). Gently transfer the eggs to a large bowl of ice water to cool.This stops the cooking process. Peel the eggs under cold running water. This helps to get underneath the membrane and makes it easier to peel the eggs.
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