Oxmoor House Photo by: Oxmoor House

Deviled Eggs with Smoked Salmon and Cream Cheese

Hard-cooked eggs get dolled up with the classic combination of smoked salmon and cream cheese. If you're buying smoked salmon for a special occasion, set aside some for this hors d'oeuvre.

Oxmoor House JUNE 2007

  • Yield: 12 servings
  • Cook time:8 Minutes
  • Prep time:18 Minutes
  • Other:15 Minutes


  • 6 large eggs
  • 3 tablespoons minced smoked salmon (about 1 oz.)
  • 3 tablespoons minced green onions
  • 3 tablespoons softened cream cheese
  • 1 tablespoon sour cream
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Garnishes: fresh dill, smoked salmon slivers, sweet paprika


Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool. Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.

Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Spoon filling into reserved whites, cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.


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Deviled Eggs with Smoked Salmon and Cream Cheese recipe