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You are here: Home / Appetizers / Lox Deviled Eggs

Lox Deviled Eggs

June 22, 2016 By Joe 6 Comments

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There’s a restaurant in Dunedin, called Clear Sky Draught Haus.  They have a killer appetizer…Lox Deviled Eggs.  It is styled after a classic lox and bagel combo of salmon, cream cheese, red onion, capers, and dill.  

"Lox deviled eggs."

Picture of a red chicken.

Mary Jo and I are staying with our daughter Amy for the summer and Amy has chickens!  5 laying chickens as a matter of fact, so fresh eggs are plentiful.  Recreating this delicious appetizer was naturally on my to-do list.

Amy has several varieties of chickens; 2 red ones, 2 black and white speckled, and one black one.  They each lay different colored eggs.  Amy could tell which is which, but I’ll just say they are all good.

Fresh eggs. Right off the farm.

Lox Deviled Eggs

     Salmon

I went to the nearby Cub Foods store and found this package of salmon which is Nova Lox.  Traditional lox is salmon that is salt-cured and never cooked or smoked.  It is then served in thin slices.

        Cold smoked salmon

The salmon that I bought is actually Nova Scotia cold smoked salmon.  It is cold smoked after the brining process.  It is also very thinly sliced.  Cold smoking is putting the salmon into a smoky atmosphere at about 80°F for a couple days.  It leaves the salmon with a moist and silky texture, and retains the nice pink/red color of the meat.

        Hot smoked salmon

Hot smoked salmon is processed like smoked meat in a 250°F atmosphere.  It becomes firm and flaky and has a drier texture.  The smoke flavor is very pronounced.  It also can be heavily seasoned.

When you look for salmon for lox deviled eggs, I recommend getting a cold smoked.  It is usually found in 3 to 4 ounce packages, and is kind of expensive.  This 3 ounce package was $4.50.  At our Publix store in Florida, I’ve seen it for up to $8.00 for a 4 ounce package.  I made the 6 deviled eggs, (12 halves),  and used about 2 ounces of salmon.  The remaining salmon will be eaten with cream cheese on a baguette!

Smoked salmon package.

 

Here’s a shot of the rest of the farm…(hey, we are right in Minneapolis)!  These are the Meaties.  They have another 5 weeks or so before they get processed.  Then I’ll have some good chicken recipes for you.

Meat chickens. Soon to be in the freezer.

Before I started this recipe, I asked Mary Jo how she usually makes deviled eggs.  She said that she usually doesn’t measure anything, just mixes it up until it tastes good.  Alright…I mixed everything up, (but I did measure), then added a few twists to ensure a unique flavor.  I must admit, they really taste good.  Smokey salmon flavor with salty capers and tart onion.  Perfect appetizer for any time of year.

"Lox salmon deviled eggs."

Here’s the printable recipe for Lox Deviled Eggs.

HERE ARE SOME MORE TASTY RECIPES TO TRY:

  • Healthy no-crust vegetable quiche
  • Macaroni deviled egg salad
  • Classic deviled eggs recipe
  • Smoked salmon appetizer with dill and capers
  • One-pan salmon meal
"Lox Deviled Eggs"

Lox Deviled Eggs

Tasty deviled eggs with smoked salmon.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: lox deviled eggs
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 12 servings
Calories: 70kcal
Author: Joe Boyle

Ingredients

  • 6 hard boiled eggs
  • 2 to 3 oz. cold smoked salmon , divided (see below)
  • 1 oz . cream cheese , (2 tbsp)
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp finely chopped red onion
  • 1 1/2 tbsp finely chopped smoked salmon , (1/4 to 1/3 oz.)
  • 1 tbsp capers , patted dry and chopped
  • 1 tbsp fresh dill , chopped
  • 1/4 tsp kosher salt
  • 1/2 tsp lemon juice
  • Dill , capers, chopped red onion for garnish
  • Black pepper if desired
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Instructions

  • Hard boil the eggs: place in a sauce pan and add cold water. Bring to a boil, then turn the heat down and lightly boil for 12 minutes. Run cold water into the saucepan to cool the eggs, remove most of the water, and add 2 or 3 handfuls of ice. Let cool 15 minutes then crack and peel the eggs.
  • Cut the hard boiled eggs in half lengthwise, and remove the yolk.
  • Place egg whites on a platter and the yolks in a small bowl.
  • Use a fork to mash the egg yolks into fine pieces.
  • Add the cream cheese, mayo, Dijon, red onion, chopped salmon, chopped capers, dill, salt, and lemon juice and stir to combine, (a rubber spatula works well for this)
  • Transfer this mixture to a quart sized plastic bag, and cut one of the corners, about 1/4 inch to create a piping bag.
  • Fill the egg halves to overflowing with the egg yolk mixture.
  • Cut the salmon as necessary to make approximately 1 in. by 1 1/2 in. squares and roll these up and press into the yolk.
  • Add a small sprig of fresh dill to each, and add 2 or 3 capers on each egg half.
  • Sprinkle some chopped onion on top to garnish.
  • Lightly pepper the eggs if desired.
  • Serve cold, store covered in the refrigerator.

Nutrition

Calories: 70kcal

Lox deviled eggs nutrition label.

 

Lox deviled eggs collage.

 

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Filed Under: Appetizers, Side dishes

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Reader Interactions

Comments

  1. [email protected]

    November 16, 2016 at 12:38 am

    5 stars
    These were so pretty and so yummy! I added chives and used shallot instead of red onion.

    Reply
    • Joe

      November 16, 2016 at 9:08 am

      Thanks for the comment Sarah. Glad you liked it.

      Reply
  2. Pat

    June 24, 2016 at 1:17 am

    I love this idea of eggs and smoked lox! We have been buying fresh eggs from a little farm nearby and I am sooo spoiled. They are so much better than store bought eggs. Great post!

    Pat @ Savor the Best has a new recipe post, Roasted red peppers and chorizo tart with herbed buckwheat crust.

    Reply
    • Joe

      June 24, 2016 at 9:05 am

      Thanks for the nice comment Pat. Fresh farm eggs are the best.

      Reply
  3. MaryJo

    June 22, 2016 at 7:03 pm

    These were so good it took all of my will power to stop eating them before dinner. Great picnic food, happy hour treat, or special lunch. YUMMMMMMMY!

    Reply
  4. Eileen Herbert

    June 22, 2016 at 5:36 pm

    I made these for appetizers for company last week. I didn’t put the onion in them, and I added horseradish . They turned out really good.

    Reply

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