Smoked Salmon Deviled Egg Salad elevates a classic dish into a gourmet, protein-packed option perfect for brunch, lunch, or light entertaining. Creamy Greek yogurt replaces mayonnaise for a healthier twist, while Dijon mustard, lemon, capers, and smoked salmon infuse the dish with savory, tangy flavor. Finished with fresh herbs and optional smoked paprika, this salad delivers luxurious taste with minimal effort.

Why You’ll Love This Recipe

High in protein and low in carbs—great for keto and whole food diets
Elegant yet easy—ready in under 30 minutes
Uses Greek yogurt for a lighter, tangy dressing
Bursting with flavor from capers, mustard, lemon, and smoked salmon
Versatile for serving—try it with crackers, cucumbers, or lettuce cups
Perfect for brunch or lunch
Naturally gluten-free and grain-free
Fresh herbs add brightness to every bite
Great for meal prep—flavors improve as it chills
No mayo required—a healthier take on deviled egg salad

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

large eggs
plain Greek yogurt
Dijon mustard
lemon juice
garlic powder
salt and black pepper
chopped capers
finely chopped smoked salmon
chopped fresh chives
chopped fresh dill
smoked paprika (optional, for garnish)

Directions

Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit, covered, for 12 minutes.
Transfer the eggs to an ice bath and allow to cool completely before peeling.
Peel and halve the eggs. Scoop the yolks into a medium bowl.
Mash the yolks with Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
Chop the egg whites and gently fold them into the yolk mixture.
Stir in capers, smoked salmon, chives, and dill until evenly combined.
Chill the salad for 15–20 minutes to allow the flavors to meld.
Sprinkle with smoked paprika before serving. Serve cold with crackers, cucumber rounds, or in lettuce cups.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 3 servings
Calories: 180 kcal per serving

Variations

Make it dairy-free: Substitute a dairy-free yogurt alternative
Add crunch: Stir in finely diced celery or red onion
Use different herbs: Try parsley or tarragon in place of dill
Turn it into a sandwich: Serve on whole grain bread or in a wrap
Make it spicy: Add a pinch of cayenne or a dash of hot sauce
Boost omega-3s: Use more smoked salmon or add a spoonful of flaxseed
Top a salad: Use it as a protein-rich topper for mixed greens
Use pickled onions: For a tangy twist and added color
Add avocado: Mash in half an avocado for extra creaminess
Include lemon zest: For added brightness and citrus aroma

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days
Freezing: Not recommended, as the texture of eggs and yogurt does not hold up well when frozen
Make-ahead: Can be prepared a day in advance for optimal flavor blending
Serving tip: Stir well before serving if made ahead, and adjust seasoning if needed

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thickness and tang, but you can use plain yogurt—just drain any excess liquid to prevent a runny texture.

What kind of smoked salmon works best?

Cold-smoked salmon (lox) is ideal, but hot-smoked salmon can also be used for a flakier texture.

Is this egg salad keto-friendly?

Yes, it is naturally low in carbohydrates and high in protein and healthy fats.

Can I make this egg salad without capers?

Yes, but capers add a briny flavor that balances the richness. You can substitute chopped green olives or leave them out.

How long should I chill the salad before serving?

Chill for at least 15–20 minutes to let the flavors meld. It can also be made the night before.

Can I use canned salmon?

Fresh smoked salmon is best for flavor, but canned salmon can work in a pinch—drain well and adjust seasoning to taste.

What can I serve this with?

Serve with crackers, cucumber slices, in lettuce cups, or on toast for a complete meal or appetizer.

Can I double the recipe for a crowd?

Yes, this recipe scales easily and is great for entertaining or meal prepping.

How can I make this recipe spicier?

Add a pinch of smoked paprika, cayenne, or finely chopped jalapeños for a bit of heat.

Is this dish gluten-free?

Yes, the salad itself is gluten-free. Just ensure your serving accompaniments (crackers, bread) are also gluten-free if needed.

Conclusion

Smoked Salmon Deviled Egg Salad is a sophisticated, nutrient-rich twist on traditional egg salad—full of bold flavor, healthy ingredients, and satisfying texture. Whether you’re looking for an elevated brunch dish, a low-carb lunch option, or a make-ahead appetizer, this creamy and herbaceous salad checks all the boxes. Serve chilled and enjoy a refined take on a beloved classic.

Smoked Salmon Deviled Egg Salad

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Author: Mari
Total Time: 27 minutes
Yield: 3 servings
Diet: Gluten Free

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Description

Smoked Salmon Deviled Egg Salad is a creamy, tangy, and protein-rich twist on classic deviled eggs—transformed into a refreshing salad. Made with Greek yogurt, Dijon, lemon, smoked salmon, and fresh herbs, this low-carb, high-protein dish is perfect for brunch, lunch, or light meal prep.

Instructions

Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Transfer to an ice bath to cool completely.
Peel the eggs, cut them in half, and scoop out the yolks into a bowl.
Mash the yolks with Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
Chop the egg whites and fold into the yolk mixture.
Gently stir in capers, smoked salmon, chives, and dill.
Chill in the refrigerator for 15–20 minutes to let the flavors meld.
Sprinkle with smoked paprika before serving. Serve with crackers, cucumber rounds, or in lettuce cups.

Notes

For a dairy-free version, use avocado or a dairy-free yogurt alternative.
Can be made ahead and stored in the fridge for up to 2 days.
Also delicious served in sandwiches or as a wrap filling.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad, Appetizer, Brunch
Method: Boiled, Mixed
Cuisine: American