Alaska From Scratch: Smoked salmon deviled eggs

Maya EvoyAlaska from Scratch
Maya Evoy

I took a recent poll asking readers what dishes most remind them of Easter. Deviled eggs topped the list, second only to the traditional glazed ham. Deviled eggs are a nostalgic classic, favored by parents everywhere as an ideal way to utilize the hard-boiled eggs left over from the morning's Easter egg hunt or egg-decorating extravaganza.

I've given these deviled eggs a local spin by adding smoked wild Alaska salmon to the filling. Alaskans have long known that smoked salmon and eggs pair beautifully together -- we so often see smoked salmon prominently featured on brunch menus in items like eggs Benedict, quiches and bagel sandwiches. The sea-salted smokiness of the salmon is an ideal match for the soft richness of an egg. Thus, smoked salmon deviled eggs were just meant to be.

Simply add your hard-cooked egg yolks to a food processor with the smoked salmon along with other ingredients like sour cream, cream cheese, freshly squeezed lemon juice, Worcestershire sauce and fresh chives, and whirl it all together until smooth. Spoon the filling back into the hard-boiled egg whites, or if you want to make them look even fancier, put the filling into a piping bag with a star tip like I did. Sprinkle the deviled eggs with more fresh chives and serve with lemon wedges on the side. These eggs will be the stars of your Easter table and will disappear in a flash. If you have any extra filling left over, spread it onto crackers, just like you would smoked salmon dip.

Smoked salmon deviled eggs

12 eggs

½ cup sour cream

2 ounces cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

2 dashes Worcestershire sauce

2 tablespoons fresh chives, minced (plus extra for garnish)

4 ounces smoked wild Alaska salmon (I used sockeye)

½ teaspoon pepper

salt to taste

lemon wedges, for serving


Hard-boil your eggs and submerge the eggs in a cold water bath to cool.

Peel the eggs, cut them in half lengthwise and very gently remove the yolks and place them into the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire, chives, salmon and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.*

Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.


Makes 24 deviled eggs. Recipe adapted from Ina Garten.

*The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use. Smoked salmon is often salty on its own, so be sure and taste the filling after you've added the salmon before adding more salt.

Maya Evoy lives in Nikiski and blogs about food at Do you have a family heirloom recipe with a compelling story? Maya would love to hear about it. Email and your submission may appear in a future column.


Maya Evoy
Alaska From Scratch