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Saturday Afternoon Platter - Smoked Salmon Devilled Eggs

Smoked Salmon Devilled Eggs. Delicious and rich. These devilled eggs are the perfect canapé or appetiser.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6
Author: Claire | Sprinkles and Sprouts
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  • 6 medium-sized eggs
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 gherkin
  • 1-2 tsp red onion (I cut a few slices, chop it and then measure it)
  • 60 g smoked salmon
  • Pepper to taste
  • Fresh dill


  • Place the eggs in a small saucepan and cover with water.
  • Place over a high heat, cover and bring to a boil.
  • As soon as the water boils remove the eggs from the heat, without removing the lid.
  • Leave the eggs for 10 minutes, then drain and plunge into a bowl of iced water, or run under cold water until chilled.
  • Once the eggs are cool, peel carefully. I like to gently crack the shell and remove a small piece along with the membrane. Then I place the egg back into the water whilst I repeat the process with the remaining eggs. This allows the water to seep between the egg and the membrane and usually makes it easier to remove the shell.
  • Use a sharp knife to cut the eggs in half, then carefully use a teaspoon to remove the yolks whilst keeping the white intact.
  • Place 4 of the egg yolks in a bowl with the mayonnaise and mustard, then use a fork to smash and mix them together.
  • Finely chop the gherkin and add to the bowl.
  • Then finely chop the onion, measure 2 teaspoons and add to the egg. (*see note above)
  • Finely chop the smoked salmon and mix through the eggs.
  • Scoop the egg mixture into a ziplock bag.
  • Place the egg whites onto your serving platter.
  • Snip the corner off the ziplock bag and 'pipe' the salmon mixture into the egg whites.
  • Garnish with fresh dill and serve with a good grinding of black pepper.
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