Loaded Salmon Deviled Eggs

Close-up of a plate with three deviled eggs topped with red currants and garnished with thin strips of fried onions. A cluster of red currants is placed on the plate as a decorative touch. The deviled eggs' creamy filling contrasts beautifully with the vibrant berries and crispy onions.

Deviled eggs are always a crowd-pleaser, but adding smoked salmon and crispy leeks makes them unforgettable. They’re easy to whip up, yet fancy enough to impress any guest. Perfect for holidays, potlucks, or game days, these eggs fit any occasion. With less than 30 minutes of prep, you'll have a delicious appetizer everyone will love.

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Prep Time: 15

Cook Time: 12

Total Time: 27

Course: Appetizer

Cuisine: American

Keyword: Deviled Eggs

Servings:

Calories: 53kcal

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

US Customary - Metric

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