• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Recipes

    April 5, 2017

    Smoked Salmon Deviled Eggs #EasterWeek

    Jump to Recipe Print Recipe

    Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese. They are perfect for Easter or any party!

    Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese perfect for Easter.

     

    Welcome to day 3 of #EasterWeek! I've teamed up with some of my great food blogging friends to celebrate Easter and my 5 year blogging anniversary with all kinds of delicious recipes! From appetizers to ham recipes, we have everything you need for a great Easter brunch or dinner. Read on below to find out more!

    I never met a deviled egg I didn't love. They are the first thing I go for at parties, and I don't mind making them for parties, EXCEPT I HATE peeling eggs! I have a bad tendency to under-cook hard boiled eggs to the point that they are cooked enough to be hard-boiled but almost impossible to peel. I must get it right sometimes, because I've already shared Bacon Cheddar Deviled Eggs and Creamy Horseradish Deviled Eggs.

    Recently I found a recipe for Easy to Peel Eggs on The Pioneer Woman that calls for the eggs to be started in already boiling water. I always cold started them, but I decided to try it and it works! If there is a little hole in the shell you will lose some of the white in the water, but it hardens so fast that the egg is fine. They peeled much easier. I've only done it once this way, so I'll have to see if it's consistently easier.

    Smoked Salmon Deviled Eggs

    Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese perfect for Easter.

     

    For these Smoked Salmon Deviled Eggs I used a full 8 ounces of smoked salmon, which means I could really taste it. That's fine if you love smoked salmon, but if you want to lessen the taste, decrease the amount to 6 ounces to start, purée the assembled filling until no full pieces remain, taste, and then add more and purée again, if desired.

    Read on after the recipe to see the other great recipes shared today!

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese perfect for Easter.
    Print Recipe
    No ratings yet

    Smoked Salmon Deviled Eggs

    Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese. They are perfect for Easter or any party!
    Prep Time45 minutes mins
    Total Time45 minutes mins
    Course: Appetizer
    Cuisine: American
    Servings: 24 deviled eggs
    Calories: 75kcal
    Author: Bernadette Martin

    Ingredients

    • 12 hard boiled eggs
    • 6-8 ounces smoked salmon
    • 4 ounces goat cheese cut up into pieces
    • 4 tablespoons mayonnaise
    • 2 teaspoons lemon juice
    • 1 teaspoon chopped fresh dill

    Instructions

    • Carefully peel the eggs then slice each egg in half length-wise with a sharp knife. Remove the yolks by hold face down and pressing up lightly on the whites around the yolk, or work around the yolk with a butter knife until loose.
    • Place the yolks in a food processor or blender. Add the smoked salmon, goat cheese, mayonnaise, lemon juice, and dill. Purée until completely smooth, scraping down the sides of the bowl if needed.
    • Fill the whites with the mixture, using a spoon or by filling a piping bag with a large decorating tip. Cover and refrigerate until serving.

    Notes

    Salmon can easily be adjusted to taste, starting with 6 ounces and increasing from there as desired.

    Nutrition

    Calories: 75kcal | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 118mg | Potassium: 43mg | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg

     

    Today’s Deliciously Perfect Recipes for Easter:

    Appetizers-

    Green Egg Salad Sandwich from Farm Fresh Feasts

    Main Dishes-

    Bourbon Maple Turkey Ham from Cindy's Recipes and Writings

    Sweet Pineapple Glazed Ham from Making Miracles 

    Desserts-

    Carrot Cake Baked Donuts from Forking Up

     

    « Creamy Asparagus Spinach Soup #EasterWeek
    Arugula Strawberry Salad with Chocolate Vinaigrette #EasterWeek »
    386 shares
    • Facebook5
    • Twitter

    Reader Interactions

    Comments

    1. Kirsten says

      April 08, 2017 at 10:20 am

      Bernadette,
      I love smoked salmon so I'm glad you used the whole amount in this recipe. It sounds like an excellent combination.
      Also thanks for the tip on peeling eggs. I use a cold water start too, and make my kids do the peeling for me. I've heard old eggs help, so I try and rotate my farmer's market eggs to keep an old one handy when I know I'll be making deviled eggs. Which is something I rarely do--even though I have the prettiest Polish Pottery egg plate to display them on.
      Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    386 shares
    386 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required