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Lox Deviled Eggs

Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 12 servings
Author Joe Boyle


  • 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


  • 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.