Photo: Sang An; Styling: Pam Moris
8 servings (serving size: 2 stuffed egg halves)

Use any combination of herbs you like for this easy and tasty starter.

How to Make It

Step 1

Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

Step 2

Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.

Ratings & Reviews

Kalibra's Review

June 16, 2010
I made these for Easter and they were so good. It made me appreciate and want to grow dill so bad. My guests loved them. I only wished mine looked as good as the image. :-)

KnitWrite's Review

April 04, 2010
This was simple, straight forward and delicious. It was especially nice for using up some of our Easter Eggs. I did leave the dill out since we don't care for it, and the fresh tarragon and chives were flavorful on their own.

EllenFL's Review

April 25, 2011
Made CL's entire "Glorious Easter Menu" with carrot soup, ham, etc., and these were very good. Omitted tarragon out of preference but the fresh dill was awesome and made me want to grow my own too. Added a little more sour cream and mayo as it appeared to be a little dry. Nice presentation.

Thymekeeper's Review

November 25, 2010
Made these for Thanksgiving yesterday, and they were good, just nothing special. I will make again, but next time I will reduce the salmon, as the eggs were a bit on the salty side. My friend made deviled eggs for her party years ago, with relish in it, and those were a lot better.

Shak30's Review

April 04, 2010
This was my first time cooking for Easter and I wanted something a little different then the usual to nibble on while we waited. I tried this recipe and it was quick, easy and delicious... even though I forgot the tarragon. This is a wonderful dish to make for special occasions... and the smoke salmon is execellent with this dish. If you love deviled eggs, you've got to give this recipe a go.

RenoTX's Review

April 22, 2010
Excellent and elegant. I left out the tarragon, but did use the chives and dill. I loved the tang that the sour cream gave it. I think I might add a little salt next time, and maybe some lemon juice. Overall - an excellent recipe that I will definitely make again. Served with CL penne and tuna salad.

Mleigh's Review

April 05, 2010
These were very easy to make, can be made ahead, and look beautiful, especially for a Spring meal. I omitted the tarragon and they were still good. Next time I will make a full dozen so I can fill up all of the indents on my deviled egg tray!

SandiMcMc's Review

January 01, 2012
I made these for our Cooking Light Virtual Supper Club. Here's the link- There is something about a deviled egg with the flavor of fish... a little spooky. They were good and I would make them again!

efgrady's Review

March 28, 2010
Just made this last night for a spring-themed party - it was delicious!! I made it just as written.