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Deviled eggs on a platter with fresh dill weed.
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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.
Course Appetizer
Cuisine American
Keyword lox deviled eggs
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 12 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

  1. Refrigerate up to 2 days lightly covered with plastic wrap.

Nutrition

Calories: 74kcal