Ina Garten's Salmon Deviled Eggs

These salmon deviled eggs, courtesy of the Barefoot Contessa, are a reason to get to the party early. Imagine a delicious helping of smoked salmon but instead of balancing all that goodness on an often-unwieldy toast point, this tasty morsel is spooned into a creamy egg white.  To say that these deviled eggs are a guest pleaser is the understatement of the season.  They disappeared so quickly at my last party that most of my guests never saw them! 





8 extra large boiled eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons light mayonnaise
1 tablespoon lemon juice, freshly squeezed
2 tablespoons chives, plus extra for garnish
4 ounces smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 ounces salmon roe


If you have questions about boiling your eggs, go to our Perfectly Boiled Eggs. We also suggest peeling your eggs with the Negg® egg peeler

  1. Slice the boiled and peeled eggs in half lengthwise.
  2. Remove the yolks carefully. 
  3. Process the egg yolks in a food processor, or mash with a fork. 
  4. Arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
  5. To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat until fluffy.
  6. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
  7. When ready to serve, garnish with the salmon roe and some extra chopped chives. Sprinkle with salt and pepper to taste and serve.


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