Name: Deviled Eggs with Smoked Salmon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Cuisine: Italian
Ingredients: 1 dozen eggs hard boiled and halved; 1/2 cup condensed milk mayonnaise; 2 tablespoons baby capers - reserve some for garnish; 4 ounces (100 g) smoked salmon - reserve some for garnish; 3 tablespoons finely chopped chives - reserve some for garnish; small jar of black lumpfish caviar - optional; 1 tin sweetened condensed milk; 1/2 cup white vinegar; 2 teaspoons dry mustard powder; 1/2 teaspoon fine white pepper; 1 teaspoon salt

Jump to Recipe

Retro deviled eggs with smoked salmon are back in vogue. Easy to make and quite economical theyʼre a great finger food and probably the first to go at any party. Deviled eggs are a real crowd pleaser. They are such an elegant bite (well, maybe two bites), that’s worthy of any appetizer plate. Little wonder they are popping up on trendy bar menus around the world.

Growing up on our poultry farm deviled eggs featured at every holiday or party. Mixed with our mum Noela’s condensed milk mayonnaise – GF and filled with all sorts of tasty fillings. One of our favourites was smoked salmon and salmon caviar.

I remember we once made a whole case of eggs…. 15 dozen eggs! It was a group effort, particularly the peeling of the eggs. That’s a lot of eggs!

deviled eggs with smoked salmon eggs in a glass bowl in ice water and 3 eggs on a wooden chopping water — place eggs in ice water

Condensed milk mayonnaise

This Nestle recipe has been around for decades, probably well before supermarkets sold salad dressing or salad cream. Our Mum always used malt vinegar but we have used white vinegar for our devilled eggs. The dark colour of malt vinegar would make the egg yolk filling a little grey . This mayo is a winner and the magic ingredient for these delicious smoked salmon eggs.

devilled eggs with smoked salmon mayonnaise dripping from a silver spoon in a glass bowl — ready to use

devilled eggs with smoked salmon mayonnaise adding white vinegar to ingredients in a glass bowl — adding white vinegar

devilled eggs with smoked salmon mayonnaise being made in a glass bowl with mustard powder, salt and pepper — condensed milk, mustard powder, salt and pepper

Some tasty filling suggestions

smoked oysters
candied bacon
artichokes
blue cheese
green olives
crab
wasabi

Make ahead

Eggs can be made two days in advance. Simply boil eggs, peel and halve them. Put the yolks, smoked salmon, mayo, capers, chives and salt and pepper into a food processor and pulse until well combined or mash with a potato masher or fork and add finely chopped ingredients. Filling can be popped it into a piping bag and placed in the fridge ahead of time. We like to rinse the egg whites gently just so thereʼs no little bits of yolk sticking to the egg whites. Store covered in the fridge and when ready to decorate lay them on a plate and pipe away. Too easy!

devilled eggs with smoked salmon hard boiled eggs halved on a wooden chopping board — halve eggs

devilled eggs with smoked salmon egg yolks in the bowl of a food processor — egg yolks in processor

devilled eggs with smoked salmon yolks, smoked salmon, capers, salmon and chives added to food processor — smoked salmon, capers, chives, egg yolks and mayonnaise

devilled eggs with smoked salmon prepared mixture being put into piping bag — filling the piping bag

devilled eggs with smoked salmon egg mixture piped into egg white halves — piping egg mixture

Check out some more winning finger food recipes

Guacamole with tabasco — guacamole with tabasco – gluten free

oven baked chicken wings with ginger and garlic dressing — oven baked chicken wings with ginger garlic dressing

smoked salmon pate with quick pickled cucumbers - gluten free — smoked salmon pate with quick pickled cucumbers

What retro appetizers would you like to see revived? Please comment below as we would love to hear from you.

24 pieces