4 from 1 vote
Whipped deviled eggs with smoked salmon
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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. 

Course: Appetizer
Cuisine: American
Servings: 12
Author: Michelle Barsness
  • 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)
  1. 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.

  2. 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. 

  3. Top each egg with a slice of smoked salmon. Garnish with a sprinkling of capers and sprigs of fresh dill to taste.

Recipe Notes

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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