Zesty devilled eggs with smoked salmon at 74 calories per serving. A classic party bite with a seafood twist.
These Devilled-Salmon Eggs put a savory, seafood spin on the classic party favorite. Hard-boiled eggs are filled with a creamy mayonnaise and flaked salmon mixture, brightened with Dijon mustard, Worcestershire sauce, and a touch of lemon. At just 74 calories and 1 WW Classic Point per serving, they make an easy, elegant appetizer for any gathering.
Recipe Info
Serves: 12 egg halves | Prep Time: 20 minutes plus 30 minutes chilling | Cook Time: 18 minutes | Calories per serving: ~74
Nutrition per Serving (Estimated)
Protein: 5g | Fat: 5.7g | Carbohydrates: 1g | Fiber: 0g
WW Classic Points: Approximately 1 point per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise
- 120g / 4.5oz boneless cooked salmon, flaked (canned or smoked)
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- Dash of freshly ground black pepper
- Fresh dill sprigs, to garnish (optional)
Instructions
- Hard-boil the eggs. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cover the pan, remove from the heat, and let stand for 18 minutes. Run the eggs under cold water and remove the shells.
- Prepare the yolks. Slice the eggs in half lengthways and carefully remove the yolks into a bowl.
- Make the filling. Mash the yolks with the mayonnaise until smooth. Add the flaked salmon, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix well to combine.
- Fill the eggs. Spoon the filling back into the egg white halves, mounding it slightly.
- Garnish and chill. Garnish with extra pieces of salmon and sprigs of fresh dill if desired. Refrigerate for at least 30 minutes before serving to let the flavors settle.
Serving Suggestions
- Serve as part of a party platter alongside other light bites
- Pair with a crisp white wine or sparkling water with lemon for a light gathering
- Arrange on a bed of fresh greens for an attractive presentation
- A light dusting of smoked paprika over the top adds color and a subtle smoky note
- Serve alongside crackers or thin toast points for guests who want extra substance
Tips and Variations
- Smoked salmon gives a more pronounced, savory flavor, while canned salmon provides a milder, more classic result.
- The 18-minute standing time for the eggs gives a fully set yolk with no gray ring, which is ideal for this recipe.
- A piping bag fitted with a star tip makes filling the eggs quick and gives an attractive presentation for entertaining.
- These can be made up to a day ahead and kept covered in the refrigerator until serving.
- A pinch of cayenne pepper in the filling adds a gentle warmth for those who enjoy a bit of heat.
Why This Recipe Works
Mashing the egg yolks with mayonnaise creates the classic creamy devilled egg base, while flaked salmon adds protein and a savory depth that turns this from a simple party snack into something more substantial. Dijon mustard and Worcestershire sauce bring sharpness and umami that balance the richness of the mayonnaise and yolk, while a touch of lemon keeps everything tasting bright. Chilling before serving allows all those flavors to meld together fully, making each bite more cohesive than if served immediately after filling.
Storage
Store filled eggs in an airtight container in the refrigerator for up to 2 days. Not suitable for freezing. For best presentation, garnish with fresh dill just before serving rather than in advance.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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