Looking for a sophisticated twist on a classic appetizer? Ina Garten’s Smoked Salmon Deviled Eggs bring elegance and flavor to the table with just a handful of ingredients. These deviled eggs are rich, creamy, and topped with silky smoked salmon—perfect for brunch, parties, or holiday gatherings.

What Are Barefoot Contessa Smoked Salmon Deviled Eggs?

This refined version of deviled eggs blends hard-boiled yolks, mayonnaise, sour cream, and lemon juice, then mixes in finely chopped smoked salmon and fresh dill. Piped back into the egg whites and garnished with extra salmon or herbs, these eggs are as beautiful as they are delicious.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Smoked Salmon Deviled Eggs

Elevated presentation – Perfect for entertaining
Rich, creamy texture – Balanced by the brightness of lemon
Classic with a twist – Adds sophistication to a traditional favorite
Quick and easy to prepare – Ideal for advanced prep
Great use of smoked salmon – Adds saltiness and luxury
Naturally gluten-free – A party-friendly option
Barefoot Contessa style – Simple, elegant, and flavorful

Ingredients Needed to Make Barefoot Contessa Smoked Salmon Deviled Eggs

6 large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
2 ounces smoked salmon, finely chopped
1 tablespoon minced fresh dill
Kosher salt and freshly ground black pepper, to taste
Optional garnish: extra dill, smoked salmon slivers, or capers

Instructions to Prepare Barefoot Contessa Smoked Salmon Deviled Eggs

Step 1: Hard-Boil the Eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.

Step 2: Cool and Peel

Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Peel and slice each egg in half lengthwise.

Step 3: Make the Filling

Scoop out the yolks and place them in a mixing bowl. Mash with a fork until fine. Add mayonnaise, sour cream, lemon juice, smoked salmon, and dill. Mix until smooth and creamy. Season with salt and pepper to taste.

Step 4: Fill the Eggs

Spoon or pipe the filling back into the egg white halves. Use a piping bag with a star tip for a neat and elegant finish if desired.

Step 5: Garnish and Serve

Garnish with extra dill, a small strip of smoked salmon, or a few capers. Serve chilled or at room temperature.

What to Serve With Smoked Salmon Deviled Eggs

Brunch platters with bagels and cream cheese – Complements classic flavors
Fresh fruit skewers or green salads – Light and refreshing contrast
Champagne or sparkling wine – Elegant pairing
Pickled onions or cucumbers – Adds acidity and balance
Mini toasts or crostini – Serve alongside as a bite-size combo
Herbed cream cheese – Adds creamy richness to the spread
Cold seafood like shrimp cocktail – Enhances the seafood theme

Expert Tips for Mastering the Recipe

Use fresh, cold eggs for easy peeling – Older eggs peel more easily
Cool eggs quickly after boiling – Stops cooking and eases peeling
Chop salmon very finely – For smoother filling texture
Use a piping bag for presentation – Looks elegant and professional
Taste before salting – Smoked salmon is naturally salty
Prepare ahead, but garnish fresh – For best visual appeal
Add lemon zest for brightness – Enhances flavor without more liquid

Variations of the Recipe

Add a touch of horseradish – For extra zing
Use crème fraîche instead of sour cream – For a tangy richness
Top with caviar or trout roe – For an elegant finish
Mix in chopped capers or red onion – Adds sharpness and texture
Use herbed cream cheese in place of mayo – For a flavored base
Swap dill for chives or tarragon – To vary the herb profile
Include a pinch of smoked paprika – For depth and color

How to Store Leftovers

Store in a single layer in an airtight container – Prevents squishing
Refrigerate immediately – Best eaten within 2 days
Do not freeze – Texture will break down
Label and date – For freshness tracking
Avoid stacking eggs – Use parchment between layers if needed
Keep garnishes separate if storing ahead – Add right before serving
Use within 24 hours for best flavor and texture – Especially with smoked salmon

How Do I Reuse Smoked Salmon Deviled Eggs?

Chop into egg salad sandwiches – Adds extra flavor
Serve on toast or crackers – As a quick canapé
Use in grain bowls with arugula and pickled veggies – For a brunch bowl
Mix into cold pasta salad – For a creamy, savory touch
Top with avocado slices – For a rich appetizer
Serve with potato pancakes or latkes – Great savory pairing
Add to a seafood platter – A gourmet addition

Nutritional Value (per 1 deviled egg half)

Calories: 70
Fat: 6g
Protein: 3g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 120mg

FAQs

Can I make smoked salmon deviled eggs ahead of time?

Yes, you can make them up to one day in advance. Store them covered in the refrigerator and garnish just before serving for the best presentation.

What type of smoked salmon should I use for this recipe?

Use cold-smoked salmon (lox) for a silky texture and mild flavor. Finely chop it so it blends smoothly into the filling.

How long can deviled eggs with smoked salmon stay fresh?

They should be eaten within 1–2 days. Keep them refrigerated in a single layer to maintain freshness and prevent tipping.

Can I substitute sour cream with another ingredient?

Yes, you can use crème fraîche, plain Greek yogurt, or even a little cream cheese to maintain creaminess with a slightly different flavor.

Final Words

Ina Garten’s Smoked Salmon Deviled Eggs are the perfect mix of elegance and comfort. With their silky filling, fresh herbs, and savory smoked salmon, these deviled eggs are a standout at any gathering, from brunch to cocktail hour. Easy to prepare, beautiful to present, and always flavorful.