Smoked paprika is a fantastic spice that I discovered. My sister-in-law asked me to make some deviled eggs. I chose to try it with another favorite deviled egg recipe because I had a can of salmon in the pantry. The outcome was a big success.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 12 eggs
- 10 cherry tomatoes, halved and seeded
- 4 ounces cream cheese, softened
- 1 (6 ounce) can skinless, boneless salmon, drained and flaked
- 2 tablespoons mayonnaise
- 2 tablespoons spicy brown mustard
- 1 ½ tablespoons sour cream
- 1 tablespoon lemon juice
- 2 tablespoons pickle relish, drained
- ¼ teaspoon grated lemon peel, or to taste
- 1 teaspoon smoked paprika
- salt and pepper to taste
- smoked paprika for garnish
Instructions
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Place the tomatoes, cut sides down, onto a paper towel to drain.
- Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
- Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 177 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The title of the recipe is Smoked Salmon. The ingredient list calls for canned salmon. I have never seen canned smoked salmon. I used actual smoked salmon. I didn’t think the result was worth the effort. Too many ingredients. I much prefer my smoked salmon on a simple bagel, with creamed cheese.
Wonderful twist to the traditional deviled egg. My husband and I really enjoyed the flavor of the smoked paparika. This would be a great appetizer to serve for dinner guests.
these are so good. i used my own smoked salmon and added a little dill that’s all very good recipe.. you have to try this.. i been looking for a recipe that used both mayo and cream cheese this is a keeper
I made this for a party and it got rave reviews. One of my eggs had a double yolk so it was cool to have for everyone to see.
These are absolutely delicious. Since only my two-year-old and I eat fish, I halved this recipe (the kitties didn’t mind!). I had a bit of extra filling, which I put on a slice of bread with some lettuce — You could totally just dice up the eggs and have a delectably different salad. I did skip the relish as well as one other reviewer. I just didn’t have any, but I don’t feel that it’s necessary. Amazing without!
This was delicious, though I left out the pickle relish because I don’t like it and replaced the mayo with olive oil. Next time I make it, I’ll use salmon in only half the filling. I think the plain filling with a smoked mussel on top would be delicious for the other half. Non-seafood eaters could pick off the mussel.
I liked this recipe,but I must say if you dont let people know that there not regular deviled eggs you will be in big trouble. One person gagged and another person hated seafood.They just didnt expect the salmon.Just lable the tray before setting it out before consumption.