Loaded Salmon Deviled Eggs
Add Preferred SourceDeviled Eggs are always a hit at gatherings, but why not mix things up with some smoky salmon and crispy fried leeks? These eggs are easy to make, packed with flavor, and have that extra touch that’ll make everyone think you put in way more effort than you actually did.
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Who doesn’t love deviled eggs? They’re super simple to make—in less than 30 minutes, and then they’re in the fridge to chill. They’re perfect for the holidays, New Year’s Eve, potlucks, and gamedays. I love to make different flavor combinations, so there’s something for everyone.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Deviled Eggs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions and you’ll see how easy it is to make deviled eggs.
Hard Boil the Eggs
Start by boiling your six eggs for 12 minutes. Once done, transfer them to a bowl of cold water to cool off.
Prepare the Filling
Peel the eggs under cold water—it helps loosen those stubborn shells. Cut the eggs in half lengthwise, scoop out the yolks, and place them in a bowl.
Mix the yolks with smoked salmon, paprika, garlic powder, dill, sour cream, salt, and pepper. Mash everything until smooth, then spoon it into a piping bag for easy filling.
Fry the Leek Topping
Just before serving, heat some oil to 350°F (180ºC). Slice your leek into thin ribbons and fry for 1-2 minutes until golden. Let them drain on a paper towel.
Assemble the Deviled Eggs
Use the piping bag to fill the egg whites with your salmon yolk mixture. Chill in the fridge for an hour. Top each with fried leek, some fresh currants, and a sprinkle of crushed black pepper.
Serve and enjoy.
Ingredients
- 6 eggs
- ½ cup smoked salmon finely chopped
- ½ teaspoon paprika powder
- ½ teaspoon garlic powder
- 1 teaspoon dill chopped
- ¼-½ cup sour cream
- Salt and pepper
- Oil for frying
Toppings:
- 1 leek
- Fresh currants
- Crushed black pepper
Instructions
- Hard boil the eggs for 12 minutes, then transfer them to a bowl of cold water to cool down.6 eggs
- Carefully peel the eggs under cold water, then cut each egg in half lengthwise. Remove the yolks and place them in a bowl. Add the smoked salmon, paprika, garlic powder, dill, sour cream, salt, and pepper to the yolks. Mash everything together until smooth, then transfer the mixture to a piping bag. Fill each egg white half with the yolk mixture using the piping bag and then chill for an hour.½ cup smoked salmon, ½ teaspoon paprika powder, ½ teaspoon garlic powder, 1 teaspoon dill, ¼-½ cup sour cream, Salt and pepper
- Just before serving, heat oil to 350°F (180°C). Slice the leek into thin ribbons and deep fry for 1-2 minutes, until golden. Drain on paper towels.Oil, 1 leek
- Top with fried leek ribbons, fresh red currants, and a sprinkle of crushed black pepper.Fresh currants, Crushed black pepper
Notes
- Use Fresh Eggs: Fresh eggs are easier to work with and taste better.
- Easy Egg Peeling: To make peeling easier, crack the shells gently and put the eggs back into the cold water for a minute. This helps loosen the shell, making peeling quick and frustration-free.
- Creamier Texture: If you prefer a smoother filling, add more sour cream a little at a time until the consistency is just right. The mixture should be easy to pipe but not runny.
- Quick Frying: Fry the leek briefly, keeping an eye on it to avoid burning.
- Add Some Zing: A pinch of lemon zest will brighten up the yolk filling.
- DIY Piping Bag: If you don’t have a piping bag, a plastic bag with the corner cut off works just as well.
- Chill for Flavor: Once filled, refrigerate the eggs for at least an hour before serving. This chilling time allows the flavors to develop fully, making each bite more flavorful.
Nutrition
Recipe Notes and Expert Tips
- Use Fresh Eggs: Fresh eggs are easier to work with and taste better.
- Easy Egg Peeling: To make peeling easier, crack the shells gently and put the eggs back into the cold water for a minute. This helps loosen the shell, making peeling quick and frustration-free.
- Creamier Texture: If you prefer a smoother filling, add more sour cream a little at a time until the consistency is just right. The mixture should be easy to pipe but not runny.
- Quick Frying: Fry the leek briefly, keeping an eye on it to avoid burning.
- Add Some Zing: A pinch of lemon zest will brighten up the yolk filling.
- DIY Piping Bag: If you don’t have a piping bag, a plastic bag with the corner cut off works just as well.
- Chill for Flavor: Once filled, refrigerate the eggs for at least an hour before serving. This chilling time allows the flavors to develop fully, making each bite more flavorful.
How to Store Leftover Deviled Eggs
Store your deviled eggs in an airtight container in the fridge for up to three days. Keeping them covered helps keep the flavors intact and prevents them from drying out or picking up any strange fridge smells.
If you want them to stay at their best, try storing the whites and filling separately and piping them fresh when you’re ready. Just a heads-up—they don’t freeze well. The texture gets weird, and trust me, no one wants watery deviled eggs.
More Easy Appetizer Recipes for You to Try at Home
If you are looking for more appetizer ideas, here are a few of my favorite recipes.
