photo: The Best Salmon Deviled Eggs

The Best Salmon Deviled Eggs

The stuffed eggs are popular snack for a holiday table. It’s possible to use various ingredients for a stuffing: chicken fillet, ham, cheese, fried or marinated mushrooms, red caviar or tinned fish. Today I suggest cooking festive snack with light-salted red fish. A salmon, a humpback salmon or a Siberian salmon will approach. Don’t forget to add fresh greenery, the combination of bright colors looks very appetizingly.
20 min
2 servings


  • Light-salted salmon
    200 g
  • Egg
    4 pcs
  • Olives
    3-4 pcs
  • Yogurt
    1-2 tbsp
  • Dill
    - to taste
  • Salt
    - to taste


  • 1. Boil hard chicken eggs, cool in cold water and shell. Cut eggs into halves and carefully separate yolks from egg-whites.
  • 2. Join boiled yolks, small chopped dill and yogurt for salads in a small deep soup bowl. On option replace yogurt with fat sour cream or mayonnaise. Add salt and black ground pepper to taste.
  • 3. Mix egg yolks with greenery to homogeneous consistence. Shift the mixture into pastry bag with figured nozzle.
  • 4. Fill up egg halves with ready-made salad with dill, leaving a little space from one side of egg white.
  • 5. Cut into thinnest and long slices light-salted salmon. Carefully roll fish fillet. A little straighten edges to make roses. Complete each egg half with red fish rose. Decorate the snack with fragrant dill and green olives circles.
  • 6. Stuffed with red fish eggs are ready. Serve them as cold starter. Bon appetite!