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Deviled Salmon Eggs


  • Serves 12.


  • 1 (6-oz.) fresh salmon filet
  • 1/2 cup sugar or sugar substitute, such as Splenda, if diabetic Salt and freshly ground black pepper to taste
  • 1 dozen hard-boiled eggs
  • 1/2 cup fat-free or low-fat mayonnaise
  • 1 Tablespoon fresh chives
  • Juice of 1/2 fresh lemon
  • 2 teaspoons fresh dill
  • Dill sprigs to garnish


Boil eggs and set aside to cool before removing shell. Season salmon with salt and pepper. Dredge salmon in sugar to coat. Heat a small heavy pan over medium heat. Add salmon when the pan is very hot and sear filet for two to three minutes on both sides. Remove from pan and cool. Flake filet into small pieces and set aside. Halve eggs lengthwise, carefully remove egg yolks with a fork, and place yolks into a medium bowl. Place egg whites on a serving platter. Combine egg yolks with remaining ingredients and mash with a fork until smooth. Add salmon and mix lightly. Fill egg whites with mixture and cover with plastic wrap. Chill thoroughly. To serve, garnish with additional fresh dill on top.

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