Smoked-Salmon Deviled Eggs

Classic deviled eggs get elevated with a touch of smoked salmon and dill -- making them wedding-worthy.

  • Yield: Makes 2 dozen

Photography: Ellen McDermott

Source: Martha Stewart Weddings, Spring


  • 12 medium eggs
  • 6 ounces sliced smoked salmon
  • 1/3 cup mayonnaise
  • 3 tablespoons sour cream
  • 1 1/2 teaspoons chopped fresh dill, plus sprigs for garnish
  • Coarse salt and freshly ground pepper


  1. Follow instructions for Fresh-Herb Deviled Eggs through step 2.

  2. Process 5 1/2 ounces smoked salmon and the mayonnaise in a food processor until smooth. Add to yolks; stir in sour cream and dill. Season with salt and pepper.

  3. Cut remaining 1/2 ounce smoked salmon into 1/4-inch squares. Proceed with instructions for step 4 of the Fresh-Herb Deviled Eggs, garnishing instead with salmon squares and dill sprigs.


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