Fancy Deviled Eggs

My daughters always loved deviled eggs, so I used to make them often at Easter and other holidays. Now that they’re grown and gone, I realized I haven’t made them in years!

I typically made them with mayonnaise and sour cream, and sometimes a smidgen of Dijon mustard. But deviled egg filling is something with which you can get really creative. You can add herbs like basil or parsley, or chives, chopped pickles or sun-dried tomato bits, and so forth.

Today I’m making deviled eggs with smoked salmon. And, I’m adding some capers. For this recipe, make sure to buy small, unsalted capers.

To make these eggs, I’m also testing out a gadget I bought after seeing it on Instagram.

These are silicone egg cookers. Because I purchase the freshest eggs available, the shells are sometimes nearly impossible to remove, and that makes me crazy.

Here are the directions for the egg cookers: Crack, Boil, Pop. You can make eggs hard- or soft-boiled, or even create egg-shaped omelets. Why I’m not sure, but maybe kiddos would like them.

No directions came in the box. I started water on the stove. I wiped a few drops of olive oil in the cookers, then cracked an egg in each of them. The cookers don’t remove the shells for you, there just aren’t any shells.

When the water was at a full boil I added all 6 of the egg cookers.

I have no idea if they’re supposed to stay upright or fill up with water.

After 15 minutes I removed one and it seemed firm, but it wasn’t. I ate it like the soft-boiled egg that it was.

And then I gave up, threw everything away, and made eggs the old-fashioned way. I can’t tell you how I cook my eggs, and I hadn’t been prepared to write it down because I had these “fabulously innovative” egg cookers.

But I bring eggs to a boil, let them boil a bit, turn off the heat, wait a while, then submerge them in ice water. My head tells me when they’re ready.

So make hard-boil eggs your way. And do not buy this product. Fortunately it was only $8.99.

Deviled Eggs with Smoked Salmon and Capers
printable recipe below

8 large high-quality eggs, hard-boiled, chilled
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
2 ounces smoked salmon, or to taste
1 ounce drained capers
Finely chopped shallots, optional
Sweet paprika, optional

Peel the hard-boiled eggs. There seems to always be one bastard in the bunch that won’t peel, which is why if I want them to look pretty, I typically boil a couple of extra eggs.

Slice eggs in half lengthwise, using a Sharp knife. Keep the knife clean between eggs by wiping it with a paper towel.

The next step is to gently squeeze the egg half to loosen the yolk. Place the yolks in a medium bowl.

Once you’re done, use a fork to mash the yolks. Add the mayonnaise and sour cream and mash until smooth.

Finely chop the salmon and fold in gently.

Place the egg white halves on a serving platter. Using a small spoon, carefully place a teaspoon or so at a time into the center. Try not to make a mess, which I usually do because I’m hurrying.

Right before serving, sprinkle some capers on each egg. If you really like caper flavor, you can include some in the egg yolk mixture.

Finely diced shallots are another possible topping for these fancy deviled eggs. It usually depends on my company whether or not I use raw shallots.

Serve at room temperature. These are really good with champagne or rosé, and with a charcuterie platter.

Tasting the egg filling is important, because both smoked salmon and capers are salty.

This is a photo I happened upon online of Bobby Flay’s deviled eggs with smoked trout. I don’t think it’s as pretty as using smoked salmon, but it’s certainly an option, and I love options.

I promise I will never buy another product I see advertised on Instagram.



46 thoughts on “Fancy Deviled Eggs

  • Well Mimi as you said, “Fortunately it was only $8.99.”, but it’s still annoying when things like that don’t work out. I ordered a gizmo off Instagram 7 months ago and I’m still awaiting delivery.
    We love deviled eggs anytime of the year and smoked salmon deviled eggs are top on my list. I cook my eggs in our Instant Pot. Thirteen minutes on low pressure, a quick release and plunge into ice water. They come out cooked so perfect and are a breeze to peel.

    • Oh, that’s terrible. I discovered the hard (and long) way that most everything is shipped from China. No more. Well, it’s good to know that someone can peel eggs with a good and foolproof technique. But I’m not buying an instapot just for this purpose. I guess I don’t eat enough hard-boiled eggs!

  • I use two methods to boil eggs – steamer basket, 13 minutes, or dropping eggs straight from fridge into boiling water, turning heat off, lid on for 16 minutes

    both produce easy to peel eggs, perfectly cooked. The steaming method is so easy, no need for instant pot, pressure cooker, nothing.

    Love your recipe, and ADORE your serving platter… I need one like that!

    • I borrowed the Mackenzie Childs platter from my friend’s mother! So, seriously, you can peel your eggs easily? Even fresh farm eggs with that tight membrane under the shells? Thank you!

  • Looks very tasty. Love the addition of smoked salmon and capers.
    I hardly buy any gadgets, so I wouldn’t be tempted by this one either, but thanks for the warning!
    I find adding vinegar and salt to the water for cooking the eggs, helps with easier peeling.

  • Who doesn’t love a stuffed egg? and with smoked salmon! They lend themselves to a myriad of add-ins and always look so good.
    I have been boiling my eggs the same way forever – just start off in cold water, bring to the boil, turn to low. Run under cold water when cooked – no green surround and easy peel.

    • Well I just don’t know what my problem is, cause I basically cook them the same way! The green only happens when you leave them in the hot water.

    • No don’t!!! They didn’t work. I won’t hold it against you that you didn’t read the whole post 🤣 I threw them away. Yeah, I like deviled eggs, too!

  • Mimi, your deviled eggs look delectable! Sorry you had to throw the first batch out, but live & learn. (Egg salad, maybe?) I look at those gadgets as one more thing to wash — or SIX in this case — and the hassle isn’t worth the “convenience.” My tried & true method is: place the eggs in a pan, fill it with cold water (enough to cover them by an inch), bring to a rolling boil, turn off the heat, throw on the lid, set the timer for 11 minutes (12 for extra large eggs), drain, then run cold water over them until the pan is cool enough to set in the fridge. Well-chilled eggs seem easier to peel, so plan ahead; however, I too throw in a couple extra to compensate for the “bastards.” :) Forget about piping them (more things to wash, lol!) — two teaspoons work just as well, and deviled eggs never last long enough for anyone to notice whether they’re “swirled” or spoon-filled. Loved your fresh flower garnish, too! xo

    • P.S. I’ve made the filling with everything from avocados to BLT’s to smoked salmon mousse (my “fanciest” deviled eggs to date… the recipes are on my blog) and they’re always a hit. Glad you rediscovered an old favorite. Even the good ol’ “plain” ones are still popular. :) Happy “shelling!” xo

      • I will check out your BLT eggs! That sound intriguing! And I agree about the piping. They’re pretty, but that’s just not my style.

    • Okay. That technique seems to be the consensus ! I don’t put mine in the fridge, but I do add ice to the cold water. Maybe I need to change brands 🙄

  • These look great! I’ve never made them with smoked salmon before. I’ll have to try this.
    I always heard that if you hard boil eggs, you should always use the oldest (not expired obviously) eggs in your refrigerator. In other words, if your eggs are really fresh or you just bought them, you might run into this frustrating issue of them not peeling well…or at all! 😨

    • Right. I buy good eggs, but they’re not straight from a chicken coop, so I still doubt they’re that fresh. Really fresh eggs are extremely hard to peel – I only know this because my mother had chickens for years. Maybe I should just give up on hard-boiling?!!

  • i love your chequered platter for the eggs. so handsome. I haven’t had devilled eggs since i was a kid, i reckon.:) and i always did love them. a smoked salmon version sounds fabulous. ooh yes i have so many gadgets in my kitchen drawers, unused….cheers sherry

    • Not only unused gadgets, but gadgets that you don’t even know how to use, or what their purpose is?!! Eggs and smoked salmon just go together so well.

  • Those look like the microwave egg cookers I have at work. You break open the egg, pierce the yolk and cook for a couple of minutes. I have an egg boiler at home that’s the best gadget in my kitchen. Your devilled eggs look scrummy.

  • These are adorable, Mimi! I love the addition of smoked salmon! And add capers to anything and I love it even more! I think deviled eggs for dinner might be in my future….thanks!

  • Bummer that egg cooker thing didn’t work. Good try, though. Thanks for testing so we won’t get burned! Anyway, deviled eggs are excellent. We don’t make them often, but sometimes I’ll make a small batch as a salad garnish. Or just to eat as an appetizer. Interesting post — thanks.

    • You are welcome. I love hard-boiled eggs in salads; i don’t devil them much either. It definitely seemed like something i used to do for the kids.

  • I love deviled eggs and how incredibly delicious with smoked salmon and capers! Funny, every time I’m given, or purchase a kitchen gadget, I always end up giving it away and going back to my “old fashioned” methods. :-) ~Valentina

    • Well this one certainly didn’t work, although directions may have helped! I couldn’t even find anything online to help. Oh well. Old fashioned is best!

  • If it sounds too good to be true, it usually is. I’ve seen commercials for the egg cookers but presumed they didn’t work. Your deviled eggs would make my husband very happy as he loves smoked salmon and capers…you could add those shallots as far as he is concerned as well. 😊

    • Well, You’re a smarter gal than myself! I love raw shallots myself, but I have a girlfriend who doesn’t like any form of onion in just about anything – salads, guacamole… so I’ve gotten used to serving them on the side!

  • “Fabulously innovative.” Mwahahaha! I mean it sounds awesome, but the proof is in the pudding…err, something like that. I do love deviled eggs, too, and it’s been quite some time since I’ve made them. Turning the flavors up a notch sounds awesome! And I do love smoked anything, but you’re right about the smoked salmon. That would be a beautiful display for sure! Like Karen mentioned, we always use capers with smoked salmon. Hmmm…now I’m ready for some smoked salmon deviled eggs! :-)

    • I’m so glad I don’t watch infomercials. I could be one of those who buy stupid things that never work and just take up space!

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