Salmon Stuffed Deviled Eggs

  • Yield 16 servings

Along with salmon, eggs are a rich source of vitamin D with 41 IU per egg. These deviled eggs contain the ingredients often served with lox or cured smoked salmon; the smoked paprika adds a gentle heat and smokiness. The filling also makes a satisfying sandwich spread when served on pumpernickel bread; chop the egg whites and add them to the filling.


1 (5-ounce) can wild Alaskan salmon, drained
8 hard-cooked eggs
1/2 cup plain Greek yogurt
1 tablespoon capers, minced; plus 16 capers for garnish
2 tablespoons minced chives
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
Freshly ground black pepper
Smoked paprika (optional)


  1. Mash salmon bones and skin together with fish (or mash bones separately and add back into remainder of fish). Set aside.
  2. Slice eggs in half lengthwise and remove yolks. Using a fork, mash together yolks, salmon, yogurt, minced capers, chives, mustard, lemon juice and pepper. Spoon yolk mixture into egg white halves. Top with a whole caper and sprinkle with smoked paprika, if using. Serve immediately or cover and chill.



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