Smoked Salmon (Lox) Deviled Eggs is styled after the classic lox and bagel combo of smoked salmon, cream cheese, red onion, capers, and dill. This combination is perfectly balanced to make an excellent appetizer.

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. Creating this delicious appetizer was naturally on my to-do list.

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Smoked Salmon Deviled Eggs

Cold Smoked Salmon

The salmon that I bought was Nova Scotia cold smoked salmon. It is cold smoked after a brining process. It is 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, buy 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 2 ounces of salmon. The remaining salmon will be eaten with cream cheese on a baguette!

Before I developed 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.

Ingredients Needed For Lox Deviled Eggs

This recipe makes 12 servings and can be adjusted using the recipe card slider.

First are 6 hard boiled eggs. I like to use my electric pressure cooker to cook the eggs. Here is a link to Perfect Instant Pot Hard Boiled Eggs for you to check out how this is done.

Then, a package of cold smoked salmon, cream cheese, mayonnaise, Dijon mustard, red onion, capers, fresh dill, lemon juice, and salt and pepper. The recipe card has the exact quantities needed.

Assembling the Lox Deviled Eggs

Hard boil 6 eggs either on your stovetop or with the pressure cooker method. Cool the eggs down in an ice-bath. Then, peel the eggs and use a sharp knife to split the eggs in half lengthwise and remove the yolk.

Place the whites on a platter and the yolks into a bowl. Use a fork to mash the yolks into fine pieces.

Then add to the bowl the cream cheese, mayonnaise, Dijon mustard, red onion, chopped salmon pieces, chopped capers, dill, lemon juice, and salt. Stir all these ingredients together until smooth.

Next, you need to place the egg mixture into a plastic bag or piping bag so that you can pipe the deviled egg mix into the egg white cavities. For the plastic bag, make a 1/4″ cut with scissors in one corner to make an exit hole for the eggs. If using a piping bag, choose a round or star tip of the appropriate size to fill the egg white.

Pipe the egg mixture into the whites until it is around 1/2″ above the level of the egg white.

Cut the smoked salmon into squares approximately 1″ by 1 1/2″ and fold or roll them together and place them into the yolk. Add a sprig of fresh dill and a few capers to the eggs and garnish with finely chopped red onion.

You can serve the eggs right away or gently cover them with plastic wrap and refrigerate until needed. The deviled eggs should be eaten within 48 hours.

I must admit, they really taste good. Smokey salmon flavor with salty capers and tart onion. The perfect appetizer for any time of year.

Here’s the printable recipe for Smoked Salmon (Lox) Deviled Eggs.

Here are 2 More Appetizer recipes to Try

Deviled eggs on a platter with fresh dill weed.

Smoked Salmon (Lox) Deviled Eggs

Tasty traditional style deviled eggs with smoked salmon and additions of dill and capers for flavor. These are a Grown-up version of deviled eggs.

5 from 2 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: lox deviled eggs

Prep Time: 45

Cook Time: 12

Total Time: 57

Servings: servings

Calories: 74kcal

Author: Joe Boyle

Ingredients

6 hard boiled eggs
2 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

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.
Or use the pressure cooker method to hard cook the eggs, (see the link in the text).
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. Or you can use a piping bag with an appropriately sized tip.
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 finely chopped red onion on top to garnish.
Lightly pepper the eggs if desired.
Serve cold, store covered in the refrigerator.

Notes

Refrigerate up to 2 days lightly covered with plastic wrap.

Nutrition