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Smoked Salmon Deviled Eggs

Photo: Hector Sanchez Styling: Caroline Cunningham


Serves 8 (serving size: 2 egg halves)

Add a flair of sophistication to the average deviled egg platter by using smoked salmon to top each egg slice. Use any combination of herbs you like for this easy and tasty, smoked salmon starter.


  • 8 large eggs
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 ounces chopped cold-smoked salmon
  • 1 ounce 1/3-less-fat cream cheese, softened
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 104
  • fat 7.2 g
  • satfat 2.1 g
  • monofat 2.9 g
  • polyfat 1.6 g
  • protein 8 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 190 mg
  • iron 1 mg
  • sodium 196 mg
  • calcium 33 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Arrange eggs in a saucepan; cover with water. Bring to a boil. Cover; remove from heat. Let stand 10 minutes; drain. Cool eggs in a bowl of cold water; drain and peel. Halve eggs lengthwise; scoop yolks into a bowl. Add mayonnaise, dill, lemon juice, Dijon mustard, salmon, and softened cream cheese; stir until well combined. Spoon yolk mixture evenly into centers of whites. Sprinkle eggs evenly with chives and pepper.