READY IN 2 hr

Smoked Salmon Deviled Eggs and Tomatoes

Read Reviews (4)

"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." — Tejay

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 2 hrs

Reviews More Reviews

Apr 19, 2010

This was delicious, though I left out the pickle relish because I don't like it and replaced the mayo with olive oil. Next time I make it, I'll use salmon in only half the filling. I think the plain filling with a smoked mussel on top would be delicious for the other half. Non-seafood eaters could pick off the mussel.

—Veronica

See full review »

Apr 06, 2010

I liked this recipe,but I must say if you dont let people know that there not regular deviled eggs you will be in big trouble. One person gagged and another person hated seafood.They just didnt expect the salmon.Just lable the tray before setting it out before consumption.

—db504

See full review »

4 Ratings

Apr 30, 2011

Huge hit. I am new to this site but I took this to a wedding party and they were gone within the hour. thanks for sharing

—LMichelle

See full review »

May 13, 2012

These are absolutely delicious. Since only my two-year-old and I eat fish, I halved this recipe (the kitties didn't mind!). I had a bit of extra filling, which I put on a slice of bread with some lettuce -- You could totally just dice up the eggs and have a delectably different salad. I did skip the relish as well as one other reviewer. I just didn't have any, but I don't feel that it's necessary. Amazing without!

—ilkaisha

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Smoked Salmon Deviled Eggs

Salmon Deviled Eggs with Homemade Mayonnaise

Potato Salad Deviled Eggs

Quick Salmon Deviled Eggs

Shrimp Deviled Eggs

No Mayo Deviled Eggs

Bacon Deviled Eggs

Garlic, Basil, and Bacon Deviled Eggs

Smoked Salmon and Egg Salad

Smoked Salmon Dill Eggs Benedict

Nutrition

Calories
94 kcal
5%

Carbohydrates
1.6 g
< 1%

Cholesterol
138 mg
46%

Fat
7 g
11%

Fiber
0.1 g
< 1%

Protein
6.4 g
13%

Sodium
196 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smoked Salmon Deviled Eggs and Tomatoes

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 94
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 2.6g 13 %
Cholesterol 138mg 46 %
Sodium 196mg 8 %
Potassium 99mg 3 %
Total Carbohydrates 1.6g < 1 %
** Dietary Fiber 0.1g < 1 %
Protein 6.4g 13 %
** Sugars 0.7g
Vitamin A 8 %
Vitamin C 4 %
Calcium 5 %
Iron 8 %
** Thiamin 2 %
Niacin 16 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.