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Easy Deviled Eggs with Smoked Salmon

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!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 deviled eggs
Author foodnessgracious


  • 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


  • Bring a pot of water to a rolling boil
  • Using a spoon gently lower each egg into the water and set a timer for 8 minutes
  • Make sure the heat is on high to return the water to a boil.
  • After 8 minutes, place the pot under running cold water until the hot water is removed and the eggs are sitting in cold water
  • Once the eggs are cool, carefully peel them
  • Slice each egg in half lengthwise and using a small spoon, scoop the yolks out into a bowl.
  • Add the crème fraîche, mayonnaise, chopped chives, salt and pepper to the yolks and mash with a fork until creamy and smooth
  • Transfer teh yolk mixture to. piping bag and pipe some of the filling into the holes in the egg white halves.
  • Top with some capers, smoked salmon and bagel seasoning
  • Garnish with more chopped chives