Deviled Eggs with Smoked Salmon

Deviled Eggs with Smoked Salmon

Deviled Eggs with Smoked Salmon

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 1 hr 15 min
  • Yield: 16 servings 1x
  • Category: Snack/Appetizer



  • 8 extra large eggs
  • 1/2 cup sour cream
  • 2 ounces cream cheese, room temperature
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh chives, plus extra for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, sliced


  1. In a large pot, place the eggs in a single layer. Fill the pot with cold water enough to cover the eggs. Bring to a boil over high heat.
  2. Turn off heat, cover, and allow to stand for 15 minutes. Drain eggs, and refill pot with cold water and ice. Set aside for 15 minutes.
  3. Peel the eggs. Slice each egg in half lengthwise. Position the bowl of a stand mixer fitted with a paddle attachment. Remove each half yolk from the egg halves, and transfer to the mixing bowl.
  4. Arrange each egg white on a platter with cut sides up. Sprinkle egg whites with salt.
  5. In the mixing bowl with egg yolks, add sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt and pepper. Beat yolk mixture on medium speed until fluffy.
  6. Using a small spoon, fill each egg white with the egg yolk mixture.
  7. Cover loosely with plastic wrap being careful not to flatten the filling. Refrigerate for 30 minutes.
  8. When serving, garnish each deviled egg with a small slice of smoked salmon and chopped chives.


Inspired by a dish at Moxie.