Smoked Salmon Deviled Eggs and Tomatoes

Smoked Salmon Deviled Eggs and Tomatoes

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Tejay 0

"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."
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2 h servings 94 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. 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.
  2. Place the tomatoes, cut sides down, onto a paper towel to drain.
  3. 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.
  4. 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.



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 ...

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 th...

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

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 so...

I made this for a party and it got rave reviews. One of my eggs had a double yolk so it was cool to have for everyone to see.

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