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Smoked Salmon Deviled Eggs Recipe

I’ve had the idea for this smoked salmon deviled eggs recipe churning in my brain for quite a while. I’m a huge fan of smoked salmon and figured it would be delightful in a deviled egg recipe. I just never seemed to pull the trigger on it, mainly because I wasn’t really sure exactly which dairy product to use. However, when I found out about Stonyfield’s Petite Crème, their new Greek yogurt alternative, I knew I’d finally found the missing piece for my recipe. Finally, the smoked salmon deviled eggs recipe came to life. Let’s take a closer look at everything, shall we?

Smoked Salmon Deviled Eggs Recipe

Let’s first start with the Petite Creme. As you may or may not remember, I’m a member of Stonyfield’s Clean Plate Club, a blogger collective that works with Stonyfield to create recipes and try out products. It’s been a while since I’ve opted to receive any samples but with this new product, I just had to. Petite Crème is basically a Greek yogurt alternative. It’s less tart that Greek yogurt and has a silky texture and a mild flavor. It’s somewhere between Greek yogurt and sour cream on the flavor spectrum. Basically, it’s crème fraîche, if you’ve ever had that. I don’t find it to be as tangy as the crème fraîche I’ve had, but it can be used as an easy substitute for the harder to find crème fraîche.

Stonyfield's Petite Creme is a key ingredient in Smoked Salmon Deviled Eggs Recipe

Since I’ve stopped buying mayo and using it in my recipes, I’m always on the look out for mayo substitutes. Greek yogurt works well in some cases and in others, sour cream is a better alternative. Petite Crème has proven to be the best of the bunch so far. It’s got the balance of tangy and tart without being “flat” like Greek yogurt can tend to be. I’m looking forward to trying the plain Petite Crème in all of my savory recipes.

Smoked Salmon Deviled Eggs Recipe

So far I’ve really only been talking about the plain Petite Crème. They also have a whole line of flavors that can be eaten as a snack or meal. My favorite one is the Mon Cherry Amour, but they also offer vanilla, strawberry, blueberry, peach, and strawberry-banana. Of course, they all have cute and creative names like the cherry variety. To find Petite Crème at a store near you, check out their locator tool. Stonyfield is also offering a coupon right now for register users of their site. Go check it out!

Stonyfield's Petite Creme is a key ingredient in Smoked Salmon Deviled Eggs Recipe

As I said before, I LOVE smoked salmon. It’s really my favorite way to have salmon. I also have a deep love for deviled eggs. This recipe here is actually my third deviled eggs recipe (I also have a classic recipe and a truffled recipe) on this site. I really don’t think one can have too many deviled eggs recipes. I hope you agree! 😉 Since the deviled eggs are centered around smoked salmon, I figured it would only be appropriate to round out the ingredients with the classic smoked salmon accoutrement: capers, shallot, lemon, dill, and yes, Petite Crème in place of the crème fraîche. It’s always a smart and tasty bet to go with the classics, and this one really delivered in terms of flavor and taste.

Smoked Salmon Deviled Eggs Recipe

I actually brought this particular batch that you see photographed to my friend Libra’s wedding shower. She’s a smoked salmon nut and deviled eggs fan just like me so you can see why we get along so well, right? Not only did I want to share my tasty creation with Libra and the rest of the party goers, but I also had an ulterior motive: there was no way I could make a whole tray of deviled eggs and not have a destination in mind for them. Why, you may ask? Because I would have eaten ALL OF THEM! I can’t be trusted with deviled eggs. NOPE! They say it’s really important to know your weaknesses. I agree. Plus, it’s always nice to be able to share tasty recipes friends. Double win!

Smoked Salmon Deviled Eggs Recipe

Do YOU get weak in the knees for deviled eggs? Let me know below, if so! 🙂

Yield: 24 pieces

Smoked Salmon Deviled Eggs

This smoked salmon deviled eggs recipes is a riff on the classic deviled egg. It's packed with smoked salmon, capers, shallots, Petite Creme, and dill.


To Cook Eggs:

  • 12 eggs
  • 3 quarts water, room temperature
  • 1 tray of ice cubes (for cooling the eggs once they are done)

For Filling:

  • 2 oz smoked salmon, finely chopped
  • 1/2 cup of Petite Creme
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons capers
  • zest of one lemon
  • 2 tablespoons fresh lemon juice (about one medium-sized lemon)
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt


  1. Place eggs and water in a gallon size pot and turn the burner heat up to high. Once the water comes near boiling, set a timer for 10 minutes.
  2. While the eggs are cooking, measure all other ingredients under “for filling” and add to the bowl of a stand mixer. Use a regular mixing bowl if you don’t have a stand mixer.
  3. When the 10 minutes are up, shut off the heat and rinse the eggs in cool water until all of the hot water is out of the pot.
  4. Once you have the pot filled with cooler water, add the ice to further chill the eggs. This will stop the cooking process and prevent your eggs from overcooking.
  5. Gently peel the eggs, rinse them and lay them out to dry as you peel the remaining eggs.
  6. Once done with the peeling, cut each egg in half length-wise and pop the yolks into the mixing bowl.
  7. Once you have all of the yolks removed and in the mixing bowl, line up the egg white halves on a platter for serving.
  8. After all the yolks are in the mixing bowl, use the paddle attachment and whip up the egg yolk mixture really well. This may take 2-3 minutes. Be sure to stop the mixer periodically and scrape down the sides into the bowl. If you are doing this by hand, I recommend using a whisk to help aerate the mixture.
  9. Once well mixed, place the yolk mixture into a piping bag with a star tip. If you don’t have a piping bag or a star tip, place the mixture in a quart ziploc-type bag and snip one of the corners off with a pair of scissors.
  10. Proceed to fill each egg with approximately one tablespoon of the mixture.
  11. Chill for two hours before serving and keep under refrigeration until ready to serve.

Based on my own truffled deviled eggs recipe.

Prep:15 min

Cook:30 min

Total:2 hour 45 min

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Disclaimer: Stonyfield provided Petite Crème samples, but all opinions expressed are sincere and my own. That’s a fact!

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