These Smoked Salmon Deviled Eggs are a refined twist on a classic appetizer. Creamy yolks are blended with homemade mayonnaise, smoked salmon, fresh dill, and a hint of cayenne, creating a rich, savory filling with a delicate kick.
Perfect for brunch, holidays, or elegant gatherings, these deviled eggs balance fresh herbs, silky texture, and smoky flavor in every bite.
Why Everyone Will Love This Recipe
This upgraded deviled egg recipe is both simple and impressive.
- Creamy and flavorful filling
- Smoky richness from salmon
- Fresh, herby brightness from dill
- Perfect for entertaining
- Made-from-scratch mayonnaise for extra depth
They’re classic, but elevated.
What Makes Jamie Oliver's Deviled Eggs Special?
Traditional deviled eggs are already delicious—but adding smoked salmon and fresh dill transforms them into something more sophisticated.
The homemade mayonnaise adds a luxurious texture and flavor that store-bought versions can’t quite match. Meanwhile, a pinch of cayenne pepper gives a subtle warmth that balances the richness.
It’s a small twist that makes a big impact.
Cooking Tips for the Best Deviled Eggs
- Don’t overcook the eggs. Six minutes gives slightly soft, creamy yolks.
- Cool eggs quickly. This makes peeling easier.
- Whisk mayo slowly. Gradually adding oil ensures proper emulsification.
- Use good-quality smoked salmon. It’s a key flavor.
- Mash yolks well. This creates a smooth filling.
- Pipe the filling for presentation. It looks more elegant.
Frequently Asked Questions
Can I use store-bought mayonnaise?
Yes. If you’re short on time, store-bought mayo works well.
How do I prevent eggs from cracking while boiling?
Start with cold water and bring to a boil gradually.
Can I make these ahead of time?
Yes. Prepare the filling and eggs separately, then assemble before serving.
What can I substitute for smoked salmon?
Try cooked shrimp, crab, or even crispy bacon.
Are these spicy?
Only mildly—thanks to a small pinch of cayenne.
How do I make them extra creamy?
Add a bit more mayonnaise or a splash of cream.
How to Store Deviled Eggs
Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving.
How to Freeze Deviled Eggs
Freezing is not recommended, as the texture of eggs and mayonnaise will change.
Ingredients
- 8 large free-range eggs
- 25g smoked salmon
- 4 sprigs fresh dill, plus extra for garnish
- Pinch cayenne pepper
- 1 large egg yolk
- 2 tsps Dijon mustard
- Juice of 1/2 lemon (about 20 ml)
- 100 ml olive oil
- 100 ml sunflower oil
- Sea salt and black pepper, to taste
How to Make Jamie Oliver's Salmon Deviled Eggs
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then simmer for 6 minutes.
- Drain and transfer to cold water to cool completely.
- Peel the eggs and cut them lengthwise.
- Carefully scoop out the yolks into a bowl and set aside.
- In a bowl, whisk together the egg yolk, Dijon mustard and lemon juice.
- Slowly drizzle in the olive oil and sunflower oil, whisking constantly until thick and emulsified.
- Season with salt and pepper.
- Add about 60 g of mayonnaise to the egg yolks.
- Finely chop the smoked salmon and dill, then add to the bowl.
- Sprinkle in the cayenne pepper and mash everything until smooth and creamy.
- Spoon or pipe the mixture into the egg whites.
- Top with extra fresh dill and serve immediately.
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