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.
Ingredients
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6 large eggs
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1/4 cup plain Greek yogurt
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1/4 teaspoon garlic powder
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Salt and black pepper, to taste
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2 tablespoons chopped capers
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2 tablespoons finely chopped smoked salmon
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh dill
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Pinch of smoked paprika (optional)
Instructions
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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.
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Peel the eggs, cut them in half, and scoop out the yolks into a bowl.
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Mash the yolks with Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
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Chop the egg whites and fold into the yolk mixture.
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Gently stir in capers, smoked salmon, chives, and dill.
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Chill in the refrigerator for 15–20 minutes to let the flavors meld.
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Sprinkle with smoked paprika before serving. Serve with crackers, cucumber rounds, or in lettuce cups.
Notes
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For a dairy-free version, use avocado or a dairy-free yogurt alternative.
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Can be made ahead and stored in the fridge for up to 2 days.
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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
