Smoked Salmon Deviled Eggs
MERMAN'S REVENGE RECIPE
SMOKED SALMON DEVILED EGGS
Creamy deviled eggs loaded with smoked salmon, capers, dill and fresh lemon, then seasoned with Salmon Seasoning and Lemon Pepper for a bright, savory seafood twist.
LET'S COOK
DIRECTIONS
PREP THE SALMON
Cut the smoked salmon into thin strips. Roll each strip into a small spiral for the tops of the deviled eggs, then keep them chilled while you make the filling.
HALVE THE EGGS
Slice the hard-boiled eggs lengthwise. Carefully remove the yolks and place them in a mixing bowl, keeping the whites intact for filling later.
MAKE THE FILLING
Mash the egg yolks until finely crumbled. Add the sour cream, mayonnaise and Dijon mustard and mix until creamy and smooth.
ADD THE FLAVOR
Stir in 2 tablespoons of the red onion, diced tomato, chopped capers, chopped dill and fresh lemon juice. Season with Merman's Revenge Salmon Seasoning and Merman's Revenge Lemon Pepper Seasoning until everything is evenly combined.
FILL THE EGGS
Spoon the filling into a piping bag or zip-top bag with one corner trimmed off. Pipe the mixture evenly into all 18 egg white halves.
ADD THE SMOKED SALMON
Sprinkle the remaining diced red onion over the filled eggs. Place one smoked salmon spiral on top of each egg and gently press it into the filling so it stays in place.
FINISH & SERVE
Top each deviled egg with a whole caper, a small sprig of fresh dill and a little fresh lemon zest. Keep chilled until ready to serve.
MADE WITH
SALMON SEASONING
A sweet, savory and herbaceous seafood blend that adds another layer of flavor to the creamy egg filling while playing perfectly with smoked salmon.
EXPLORE SALMON SEASONING →
MADE WITH
LEMON PEPPER SEASONING
Bright lemon, cracked black pepper, garlic and savory seasoning cut through the creamy filling and bring a fresh citrus bite to the smoked salmon.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE FILLING SMOOTH
Mash the yolks well before adding the wet ingredients. A smoother filling is much easier to pipe back into the eggs.
KEEP EVERYTHING COLD
These are best served chilled. Refrigerate the salmon while making the filling and keep the finished eggs cold until serving.
ADD LEMON ZEST LAST
Finish the eggs with fresh lemon zest right before serving so that bright citrus aroma stays front and center.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
