Luscious Barefoot Contessa’s Smoked Salmon Deviled Eggs Recipe

A classic appetizer gets a luxurious upgrade with this smoked salmon deviled eggs recipe that promises to dazzle every palate at your next gathering.

Few dishes capture elegance quite like these creamy, smoky bites of pure deliciousness.

Smooth, rich egg yolks blend seamlessly with delicate smoked salmon, creating a sophisticated twist on a beloved party favorite.

Ina garten’s touch brings depth and complexity to this simple yet stunning appetizer.

Each bite delivers a perfect balance of creamy, smoky, and tangy flavors that will have guests asking for the recipe.

The combination of velvety egg filling and delicate salmon creates an irresistible harmony of textures and tastes.

Get ready to impress with this show-stopping appetizer that transforms an everyday classic into a gourmet sensation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 155 kcal

Servings: 8

What’s in Smoked Salmon Deviled Eggs

• Large Eggs: Fresh eggs ensure creamy, rich yolks perfect for deviled egg filling.
• Salt: Enhances overall flavor and helps season egg whites delicately.

• Sour Cream, Cream Cheese, Mayonnaise: Create luxurious, velvety texture with tangy richness.
• Lemon Juice: Brightens the filling and adds zesty freshness to balance the richness.
• Black Pepper: Introduces subtle warmth and complex depth to the mixture.

• Chives: Provides sharp, oniony brightness and beautiful green color accent.
• Smoked Salmon: Delivers rich, smoky flavor and elegant protein element.
• Salmon Roe: Adds luxurious pop of color and briny maritime burst.
• Extra Salt: Allows final seasoning adjustment for perfect taste balance.

Tools for Assembling Smoked Salmon Deviled Eggs

• Large saucepan: Perfect for boiling and cooling eggs safely.
• Mixing bowl: Essential for combining yolk ingredients smoothly.
• Electric mixer: Helps create creamy, fluffy egg filling quickly.
• Small spoon or piping bag: Ideal for neatly filling egg whites.
• Sharp knife: Needed for cutting eggs precisely in half.
• Platter: Provides elegant serving surface for deviled eggs.
• Cutting board: Supports safe egg preparation.

Deviled Egg Recipe with Smoked Salmon Step-by-Step

• Egg Preparation

Hard-boil eggs by gently placing them in a pot with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 15 minutes. Cool eggs completely in cold water before peeling.

• Yolk Mixture

In a mixing bowl, combine soft egg yolks with tangy sour cream, silky cream cheese, zesty mayonnaise, bright lemon juice, delicate chives, and flaky smoked salmon. Blend until creamy and smooth with an electric mixer.

• Egg Assembly

Carefully slice peeled eggs in half lengthwise. Arrange egg white halves on a serving platter. Generously fill each white with the luxurious yolk mixture using a spoon or piping bag.

• Final Touches

Refrigerate filled eggs for 30 minutes to allow flavors to mingle. Just before serving, crown each egg with a glistening pearl of salmon roe and a sprinkle of fresh chives. Add a whisper of salt and cracked black pepper for an elegant finish.

Variations for Smoked Salmon Deviled Eggs

• Avoid overboiling eggs by using a timer and immediately transferring to ice water, ensuring perfectly creamy, tender egg whites without unsightly green rings.
• Experiment with different types of smoked salmon like cold-smoked Norwegian, hot-smoked Pacific, or wild-caught varieties to introduce unique flavor profiles and textures.
• Prepare filling and egg whites up to 24 hours in advance, storing separately in airtight containers to maintain freshness and save time during party preparation.
• Use a pastry bag with a star tip for elegant, professional-looking deviled eggs that will impress guests with bakery-style presentation and consistent filling distribution.
• Replace salmon roe with capers, diced cucumber, or finely chopped dill for budget-friendly alternatives that still provide delightful garnish and complementary flavor notes.

Serving and Garnishing Ideas for Deviled Eggs

• Elevate Your Appetizer Game: Arrange these deviled eggs on a sleek white platter for an elegant presentation that'll impress guests at cocktail parties or brunch gatherings.
• Create a Seafood Spread: Pair the smoked salmon deviled eggs with crisp crackers, a light green salad, and a chilled glass of white wine for a complete and sophisticated starter.
• Add Colorful Garnish: Sprinkle finely chopped fresh dill or chives on top to bring extra color and a burst of fresh herb flavor that complements the rich salmon and creamy egg filling.
• Perfect Party Platter: Serve these bite-sized delights on a wooden board with small decorative picks, making it easy for guests to grab and enjoy during cocktail hour or as a delightful appetizer.

Prep and Storage Guide for Smoked Salmon Deviled Eggs

• Store Smartly: Transfer leftover deviled eggs to an airtight container with a tight-fitting lid, ensuring minimal air exposure to maintain freshness.
• Refrigerate Quickly: Keep the deviled eggs chilled at 40°F or below, consuming within 2-3 days for optimal taste and food safety.
• Prevent Soggy Texture: Place a paper towel inside the storage container to absorb excess moisture and prevent eggs from becoming wet or losing their crisp texture.
• Plan Ahead: Prepare egg whites and filling separately up to 24 hours in advance, assembling just before serving to maintain the perfect consistency and presentation.

Elegant Barefoot Contessa Smoked Salmon Deviled Eggs Recipe

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• Total Time: 35 minutes
• Yield: 8 1x

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Description

Barefoot Contessa’s smoked salmon deviled eggs elevate classic appetizers with elegant coastal flavors. Creamy egg filling studded with delicate salmon creates an irresistible party starter for sophisticated palates.

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Ingredients

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• 8 extra-large eggs
• 115g (4 oz) smoked salmon, finely minced
• 120 ml (½ cup) sour cream
• 55g (2 oz) cream cheese, at room temperature
• 2 tbsps good-quality mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 2 tbsps minced fresh chives (plus extra for garnish)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 55g (2 oz) salmon roe (optional, for garnish)

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Instructions

1. Egg Preparation: Submerge eggs in cold water within a saucepan, ensuring complete coverage. Bring to a vigorous boil, then remove from heat, cover, and let rest for 12-15 minutes.
2. Cooling Process: Transfer eggs to an ice bath immediately after cooking to halt the thermal process and facilitate effortless shell removal. Peel eggs under cool running water, then slice lengthwise with precision.
3. Yolk Transformation: Extract golden yolks into a mixing bowl, reserving egg white halves on a serving platter. Season egg white surfaces with a delicate salt sprinkle.
4. Flavor Fusion: Blend yolks with sour cream, cream cheese, mayonnaise, lemon juice, chives, smoked salmon, salt, and black pepper. Whip using an electric mixer until achieving a silky, uniform consistency.
5. Elegant Assembly: Pipe or spoon the luxurious yolk mixture into egg white cavities, ensuring an aesthetically pleasing and generous fill. Refrigerate for 25-30 minutes to allow flavor harmonization.
6. Finishing Touches: Garnish each deviled egg with a pristine salmon roe dollop and a refined chive sprinkle. Add a whisper of salt and pepper to elevate the sensory experience just before serving.

Notes

• Egg Cooking Precision: Use the 12-15 minute resting method for perfectly tender egg whites and creamy yolks, avoiding overcooking or undercooking.
• Peeling Technique: Peel eggs under cool running water to remove shells smoothly and prevent tearing the delicate egg whites.
• Flavor Melding: Refrigerate filled eggs for 25-30 minutes to allow ingredients to blend and develop a more complex taste profile.
• Garnish Impact: Add salmon roe and fresh chives just before serving to create a visually stunning and flavor-packed appetizer that elevates the entire dish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 155
• Sugar: 1g
• Sodium: 350mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 10g
• Cholesterol: 370mg