Smoked Sockeye Salmon Deviled Eggs

Scrumptious hard-boild eggs filled with smoked sockeye salmon mix

  • Preparation Time: 15 minutes
  • Cook time: 10 minutes
  • Yield: 14 appetizers


  • 7 large Eggs, boiled and peeled
  • 1/4 cup Crème Fraîche
  • 1 oz Cream Cheese, at room temperature
  • 1 Tbsp Mayonnaise
  • 1 1/2 tsp Dijon Mustard
  • 2 dashes Worcestershire Sauce
  • 2 Tbsp freshly squeezed Lemon Juice
  • 2 Tbsp fresh Chives, minced
  • 4 oz Smoked Salmon Lox, minced
  • Salt & freshly ground Black Pepper, to taste
  • Capers
  • Red Onion, minced


Slice eggs in half lengthwise. Pop out the yolks and place them in a medium bowl with the crème fraîche, cream cheese, mayonnaise, Dijon mustard, Worcestershire, and lemon juice. Mash with a fork or potato masher, then stir with a rubber spatula until smooth. Fold in the smoked salmon and chopped chives. Season to taste with salt and pepper.

Place egg whites on a plate or serving platter and add 2-3 capers and 1/8 teaspoon minced red onion to each cavity. Using a spoon or a piping bag, fill the whites generously with the yolk mixture. Cover and refrigerate for 30 minutes before serving.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)