Easy Deviled Eggs with Smoked Salmon

Indulge in Easy Deviled Eggs with Smoked Salmon – a creamy twist on brunch! Perfect for holidays, low-carb, and bursting with flavor.

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Easy deviled eggs with smoked salmon
Recipe insights & TIPS

These deviled eggs are topped with smoked salmon, capers and everything bagel seasoning!  It's a lower carb version of your favorite smoked salmon bagel breakfast.

Lately in my house there has been a dramatic switch from oatmeal for breakfast to bagels with cream cheese and salmon. Quite the change but still delicious along with a daily scrambled egg. I think the idea came from a vacation we took where my son had a salmon bagel with cream cheese and loved it!

So why turn the classic bagel into these easy deviled eggs? Because the bagel doesn’t have the creamy filling that you can only find in deviled eggs. And especially in these eggs, which are filled with soft yolks, crème fraîche, chives, and mayonnaise! Deviled eggs are much lower in carbohydrates than a bagel, which is helpful if you’re watching carbs or doing keto. I topped my deviled eggs with capers, smoked salmon, chives and a sprinkle of everything bagel seasoning to remind me of the bagel flavors.


Because eggs are almost 100% of this recipe, it makes sense to use the best. Pete and Gerry’s Organic Eggs are free range, meaning that the hens are allowed to roam free and do exactly what they were born to do: produce amazing eggs with golden yolks! Pete and Gerry’s partners with small family farms that are Certified Humane and follow the highest standards of animal treatment. Once you taste these smoked salmon deviled eggs, you’ll realize how important it is to use quality eggs.

The recipe is simple and can be made ahead of time; just leave the filling of the eggs to the last minute. All that requires is mixing the yolks, crème fraiche, chives and mayonnaise together until it becomes a creamy consistency. Usually I’d use sour cream, but the crème fraiche is very creamy and really takes these eggs to a new level!


How Long Do I Boil My Eggs?

I recommend boiling for eight minutes and then running them under cold water to stop the cooking process. Once they are cool enough to handle, you can begin to peel them.

Storing Boiled Eggs

After peeling the eggs, keep them in a sealed container or zip lock bag in the refrigerator and eat within 4 days. I love just grabbing them and dusting with some salt and pepper and eating them like that! They make great protein snacks anytime through the day.

What Else Can I Top My Deviled Eggs With?

The list is endless! Deviled eggs are amazing with almost everything in my opinion. Some of my favorites have been these Hot Cheeto eggs and Elote Corn deviled eggs. If you have a favorite food, you can probably make it into some form of deviled egg!

easy deviled eggs on a plate with smoked salmon and capers


  • Use Pete and Gerry’s Organic Eggs!
  • Remember, one egg will make two deviled eggs
  • Use a piping bag to fill the yolk mixture back into the egg whites
  • Serve them at room temperature
  • Peel the eggs as soon as they are cold enough to handle
  • You can also use the deviled egg filling to make an amazing egg sandwich!
smoked salmon deviled eggs on a plate
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


If you love breakfast and brunch time, then these easy deviled eggs are for you! Creamy egg yolks topped with smoked salmon, capers and everything bagel seasoning. They're also the perfect appetizer for the holidays!

15 minutes
Total TIME:
25 minutes
10 minutes


  • 10 Pete and Gerry's Organc Eggs
  • ½ cup cup crème fraîche
  • 2 tbsp mayonnaise
  • 2 tbsp chopped chives plus extra for garnishing
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • capers
  • 4 oz smoked salmon
  • 2 tbsp everything bagel seasoning

Ingredient Swaps


  1. Bring a pot of water to a rolling boil
  2. Using a spoon gently lower each egg into the water and set a timer for 8 minutes
  3. Make sure the heat is on high to return the water to a boil.
  4. After 8 minutes, place the pot under running cold water until the hot water is removed and the eggs are sitting in cold water
  5. Once the eggs are cool, carefully peel them
  6. Slice each egg in half lengthwise and using a small spoon, scoop the yolks out into a bowl.
  7. Add the crème fraîche, mayonnaise, chopped chives, salt and pepper to the yolks and mash with a fork until creamy and smooth
  8. Transfer the yolk mixture to. piping bag and pipe some of the filling into the holes in the egg white halves.
  9. Top with some capers, smoked salmon and bagel seasoning
  10. Garnish with more chopped chives
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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