Name: How To Make Smoked Salmon Deviled Eggs with Wasabi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 7 eggs (hard boiled); 80 g smoked salmon (chopped); 1.5 tsp wasabi; 4 tbsp low fat yogurt (or Skyr, fromage frais, sour cream ); 1 tbsp vegetable oil (I used cold pressed rapeseed); Top with crushed pistachios and chopped chives (See Notes for more toppings suggestions)

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This post demystifies the art of making deviled eggs (includes photos!) and there is an easy smoked salmon deviled eggs recipe too! Scroll down for more deviled eggs recipe ideas.

If you love smoked salmon check out also this healthy salmon spread recipe.

Smoked salmon deviled eggs are easy to make and perfect for a party. They are smoky, tangy and sharp thanks to the addition of the wasabi.

How to make deviled eggs

The simple answer is – by boiling some eggs, peeling and cutting them in half lengthwise, then mixing the yolks with other ingredients and filling the empty egg halves with the mixture. It really is as simple as it sounds. The best thing about deviled eggs is that you can ‘dress’ your eggs in a virtually endless flavour combinations. So your deviled eggs can be different every time you make them.

The most popular ingredients used in making deviled eggs are probably mayonnaise and mustard. However, other ingredients, such as thick yogurt or sour cream (or naturally low fat fromage fraise) can also be used. You can also add vegetables, cooked or raw, spice and lemon juice or pickles for sharpness, as well as fish. Such as this easy, healthy smoked salmon deviled eggs recipe.

How to make smoked salmon deviled eggs: step-by-step

1.Boil the eggs. To ensure the eggs don’t crack gently bring them to the boil, covered, then lower the heat and simmer for 5 minutes. Remove from the heat and leave with the lid still on for 6 minutes.

Your eggs will peel easily if, once boiled, you rinse them for a few seconds under cold water and leave to cool (without the water).

2. Peel and cut the eggs in half lengthwise. Squeeze each egg halve gently to remove the yolk.

3. Combine the egg yolks with the other filling ingredients (as per recipe).

4. Puree until smooth.

5. Spoon equal amounts of the mixture into the empty egg halves and place on a serving platter. You can place a drop of mayonnaise or sour cream at the bottom of each egg halve to ensure it’s stable (optional).

Top tips for making healthy smoked salmon deviled eggs

Eggs: Your eggs will peel easily if, once boiled, you rinse them for a few seconds under cold water and leave to cool (without the water).
Filling: I added Skyr, which is practically fat free, but fromage frais or low fat Greek yogurt would be good options too.
Toppings: I used chopped pistachios and chives but you can use chopped gherkins/pickles, dill, parsley, lemon zest or a few drops of lemon juice, dollop of yogurt, capers etc.
Make it ahead: You can boil the eggs and make the filling ahead. To prevent these from drying keep them covered and refrigerated until you are ready to make the recipe. Spoon the mixture into the egg halves just before you are ready to serve them.
Not suitable for freezing.

More deviled eggs recipes

Keep in touch

If you make this healthy deviled eggs recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks:)

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