Smoked Salmon Deviled Eggs (plus Egg Salad Sandwich Filling)

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A plate of deviled eggs filled with a creamy mixture of smoked salmon, mayonnaise, pickles, and green onions, and garnished with herbs.

This smoked salmon deviled egg recipe brings bold Alaska flavor to your appetizer tray — and doubles as a delicious egg salad sandwich filling for a quick coastal lunch!"
Sockeye salmon works especially well in this recipe, though any wild Alaska smoked salmon will work beautifully.

Recipe provided by: Manell Prevot

  • Prep Time:

    10 Minutes

  • Cook Time:

    10 Minutes

  • Total Time:

    20 Minutes

  • Servings:

    12

  • Ingredients:

    • Hard boil 6 eggs (allow to cool then peel and set aside)
    • 2 green onions, sliced
    • 1/2 cup mayonnaise
    • 3-4 oz of flaked smoked salmon (or substitute Wild Alaskan canned smoked salmon for an easy pantry version)
    • 3 Tbs dill pickles-diced 
    • 1/2 tsp Dijon mustard 
    • 1/8 tsp of horseradish
    • 1/8 tsp salt

  • Instructions:

    1. Carefully slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Set the empty egg whites aside on a plate.
    2. Use a fork to mash the yolks until smooth. Add the green onions, mayonnaise, smoked salmon, dill pickles, Dijon mustard, horseradish, and salt. Mix thoroughly with the fork, making sure the yolks are fully incorporated into the mixture.
    3. Generously spoon the filling back into the egg white halves — don’t hold back! You’ll have plenty of extra filling.

    Bonus Idea:
    Chop the egg whites and stir them into the yolk mixture. Spread it on your favorite bread with crisp lettuce and sliced tomato for a bold, smoky twist on a classic egg salad sandwich.

More recipes using this fish →

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Appetizer • Brunch • Smoked Seafood • Smokehouse Original