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Smoked salmon Deviled Eggs


They may be old-school but deviled eggs are an American classic for a reason. This recipe for Smoked Salmon Deviled Eggs by Ben Walker uses cream cheese for extra-luscious filling, which is then topped with our award-winning smoked salmon and capers for a briny, savory finish. 


  • hard-boiled eggs (peeled)
  • 1 package Blue Circle Cold Smoked Salmon (you’ll have extra)
  • 2 tablespoons capers
  • 1 teaspoons white vinegar
  • 3 tablespoons mayonnaise
  • 1 tablespoons softened cream cheese
  • 1/2 teaspooons Dijon Mustard
  • Pinch of cayenne
  • Sea salt and fresh ground black pepper to taste


  1. Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl.

  2. Mash the yolks with the vinegar, mayonnaise, cream cheese, mustard, cayenne, salt, and pepper until smooth. If the mixture seems too dry, add a touch more mayonnaise.

  3. Using a spoon, or pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture.

  4. Top with capers and a slice of smoked salmon. Chill well before serving.

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