Smoked Salmon Radish Deviled Eggs Recipes

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SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 24

Number Of Ingredients 9

12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/4 cup)
1 teaspoon capers
Fresh dill weed

Steps:

  • In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
  • Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
  • Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
  • Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. -Marinela Dragan, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers     Brunch

Time 50m

Yield 32 appetizers.

Number Of Ingredients 16

16 hard-boiled large eggs
4 ounces cream cheese, softened
1/3 cup mayonnaise
2 tablespoons snipped fresh dill
1 tablespoon capers, drained and finely chopped
1 tablespoon lemon juice
1 teaspoon horseradish sauce
1 teaspoon prepared mustard
1/2 teaspoon freshly ground pepper
3/4 cup flaked smoked salmon fillet
SAUCE:
1 cup mayonnaise
1/4 cup plus 2 tablespoons ketchup
1 tablespoon horseradish sauce
1 tablespoon prepared mustard
1/4 cup smoked salmon fillets, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving., For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.

Nutrition Facts : Calories 129 calories, Fat 12g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Provided by Ina Garten

Time 1h15m

Yield makes 16 appetizers

Number Of Ingredients 10

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

Steps:

  • Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
  • Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
  • To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. 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.
  • When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

SMOKED SALMON-RADISH DEVILED EGGS



Smoked Salmon-Radish Deviled Eggs image

In this luxurious deviled egg with smoked salmon and radish blended into the yolk, the little bits of radish provide a fresh burst of flavor contrasting with the rich, silky salmon and egg. A garnish of micro-cilantro adds another fresh note.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 7

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
2 ounces minced smoked salmon plus pieces of salmon for garnish
3 minced radishes plus sliced radishes for garnish
Micro herbs

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with minced smoked salmon and minced radishes in a food processor.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with sliced radishes, pieces of salmon, and micro herbs. Serve immediately, or chill up to 2 hours.

SMOKED SALMON & DILL DEVILED EGGS



Smoked Salmon & Dill Deviled Eggs image

Take this perennial party food and give it an upscale twist with smoked salmon. Your guests will be delighted with the results. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

8 hard-boiled large eggs
1 package (3 ounces) smoked salmon or lox, finely chopped
6 tablespoons sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dill weed
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper

Steps:

  • Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

These go quickly at gatherings, so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.

Provided by wontonsushi

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 10

6 eggs
1 ounce smoked salmon, finely chopped
1 tablespoon mayonnaise
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons prepared yellow mustard
1 teaspoon dried dill weed
½ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried dill weed, for garnish
1 pinch paprika, for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  • Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
  • Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
  • Carefully cover with plastic wrap and refrigerate until serving.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 0.5 g, Cholesterol 93.5 mg, Fat 3.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 203.8 mg, Sugar 0.2 g

SMOKED SALMON DEVILED EGGS



Smoked Salmon Deviled Eggs image

Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm.

Provided by Bonnie G 2

Categories     < 30 Mins

Time 20m

Yield 2 dozen, 6 serving(s)

Number Of Ingredients 8

12 large eggs
3 tablespoons sour cream
1/2 cup smoked salmon, finely chopped
3 tablespoons fresh chives, finely chopped
1/4 cup capers, chopped
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/4 teaspoon paprika, for dusting

Steps:

  • In a large pot, arrange eggs in a signle layer and add enough water to cover.
  • Bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
  • Drain then cover eggs with ice water.
  • Let stand until cool to the touch.
  • Peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
  • Mash yolks add sourcream, salmon, and chives, season with salt and pepper. Spoon yolk mixture into egg white and dust with paprika.
  • You may want to add more or less sourcream to get the yolk mixture to your desired consistancy.

Nutrition Facts : Calories 175.3, Fat 11.8, SaturatedFat 4, Cholesterol 428.2, Sodium 499, Carbohydrate 1.5, Fiber 0.3, Sugar 0.8, Protein 15.1

SMOKED SALMON DEVILED EGGS AND TOMATOES



Smoked Salmon Deviled Eggs and Tomatoes image

I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.

Provided by Tejay

Categories     Appetizers and Snacks     Deviled Eggs

Time 2h

Yield 20

Number Of Ingredients 13

12 eggs
10 cherry tomatoes, halved and seeded
4 ounces cream cheese, softened
1 (6 ounce) can skinless, boneless salmon, drained and flaked
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 ½ tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons pickle relish, drained
¼ teaspoon grated lemon peel, or to taste
1 teaspoon smoked paprika
salt and pepper to taste
smoked paprika for garnish

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  • Place the tomatoes, cut sides down, onto a paper towel to drain.
  • Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
  • Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 1.6 g, Cholesterol 122 mg, Fat 7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 177.3 mg, Sugar 0.7 g

EASY SMOKED SALMON DEVILED EGGS



Easy Smoked Salmon Deviled Eggs image

This is a new one, and it is amazing.

Provided by DrMark

Categories     Appetizers and Snacks     Deviled Eggs     No Mayo Deviled Egg Recipes

Time 45m

Yield 24

Number Of Ingredients 8

12 hard-boiled eggs, peeled and halved lengthwise
6 ounces smoked salmon
6 ounces low-fat cottage cheese
2 tablespoons thinly sliced chives
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon chopped fresh dill
1 teaspoon lemon juice
1 pinch paprika, or as needed

Steps:

  • Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter.
  • Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 108.2 mg, Fat 3.1 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 136.4 mg, Sugar 0.3 g

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