A delicious twist on the classic deviled eggs! These Smoked Salmon Deviled Eggs easily transform into a favorite party appetizer or snack!
No egg coloring happened at my house this year. In fact, I can’t remember the last time I bought an egg coloring kit! We’re in tradition transition, I believe. My kids are young adults on their own, so some of the holiday family fun like Easter egg decorating has dwindled away.
I suppose it’ll pick up again when our kids have their own families, but I’m not anticipating grand-little-ones for at least a decade!
Although the Easter egg hunt is on hold, we always have the refrigerator stocked with boiled eggs! Alan and I snack on them every day, and our eggs are quite pretty! Brown and tan adorned with a few black speckles, which are just fine for these flavorful Smoked Salmon Deviled Eggs!
I brought these fancied up eggs along with my Asparagus Fontina Tart to my parent’s house for our Easter celebration, and now I wish we didn’t gobble them all up because these are a perfect pick-me-up mid-day snacks!
The flavor of the salt from the capers and salmon are delicious together. I used mostly Greek yogurt instead of mayonnaise in the egg mix, which keeps this snack or appetizer healthy.
You also might like this Dill Deviled Eggs recipe. I also explain my favorite way to cook hard boiled eggs in that post!
- 6 large hard-boiled eggs
- 1/4 cup smoked salmon, finely diced
- 3 Tablespoons green onions, sliced
- 1/4 cup Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons capers, rinsed and finely chopped
- Juice from 1/2 lemon
- 1/4 teaspoon Fresh ground black pepper