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.
Related 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:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
How To Make Smoked Salmon Deviled Eggs with Wasabi
Equipment
- Food processor
- Saucepan with lid
Ingredients
- 7 eggs hard boiled
- 2.82 ounces (80 g) smoked salmon chopped
- 1½ teaspoons wasabi
- 4 tablespoons yogurt or Skyr, fromage frais, sour cream
- 1 tablespoon vegetable oil I used cold pressed rapeseed
- Top with crushed pistachios and chopped chives See Notes for more toppings suggestions
Instructions
- Once the eggs have boiled and cooled peel them, cut in half lengthwise and take out the yolks (by gently squeezing each egg halve).
- Place the egg yolks, salmon, wasabi, yogurt/sour cream and oil in a blender and puree until smooth. Spoon equal amounts of the mixture into the egg halves, sprinkle with pistachios and chives and place on a large plate/serving platter (you can place a drop of sour cream or mayo under each egg half to ensure it's stable). Enjoy!
Notes
- 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.Â
- 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.Â
- 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Kat (The Baking Explorer)
I've always wanted to try devilled eggs, they look so pretty!
Monika
They are very easy to make too, one of my favourite party foods:)
Sandhya
I like the wasabi and salmon twist in this recipe, Monica! Happy 2018!
Monika
Thank you! Happy New Year!
Sandhya
Thanks Monica!
goatsandgreens
Wow, an unexpectedly different take on deviled eggs! I dare say I'd love these!
Monika
Thank you! Glad you like this recipe idea:)