Print Options:

Deviled Eggs with Smoked Salmon & Dill – Perfect for Easter Brunch

Deviled eggs topped with smoked salmon and fresh dill on a white platter, keto-friendly Easter appetizer

Deviled eggs are a classic staple on any holiday table, and Easter just wouldn’t be complete without them. We’ve always loved how versatile they are—creamy, tangy, bite-sized, and easy to elevate. Over the years, we’ve played with different fillings and toppings, but this version with smoked salmon and dill might just be our favorite yet.

There’s something elegant about the pairing of smoked salmon with fresh dill, and when combined with the rich yolk filling of a deviled egg, it transforms a traditional appetizer into a little gourmet bite. Whether we’re hosting a formal Easter dinner or assembling a relaxed brunch platter, these beauties always get eaten first.

The best part? They’re naturally keto, low in carbs, and packed with protein and healthy fats. No need to modify anything to make them fit the lifestyle—they’re just naturally perfect. We love dishes like that, where the ingredients shine and you don’t feel like you’re sacrificing flavor or presentation for macros.

These deviled eggs make a statement on the table but are incredibly easy to prep. They’re also a great make-ahead item—assemble them a few hours in advance and chill until serving. That means more time enjoying your guests and less time worrying about last-minute cooking. A win-win, especially on a holiday.

Cuisine ,
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 10 mins Rest Time: 15 mins Total Time: 35 mins
Servings 6
Calories 90
Description

A classic appetizer gets a keto-friendly upgrade with smoky salmon, creamy yolks, and fresh dill. Perfect for Easter brunch or holiday spreads.

Ingredients
    For the deviled eggs:
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar or lemon juice
  • Salt and pepper to taste
    • For topping:
  • 2 ounces smoked salmon, finely chopped or in small curls
  • 1 tablespoon chopped fresh dill
  • Optional: capers or sliced chives for garnish
Instructions
    Prepare the eggs:
  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover. Let sit for 10 minutes.
  2. Drain and transfer eggs to an ice bath. Once cool, peel carefully and slice each egg in half lengthwise.
    3. Make the filling:
  3. Scoop the yolks into a bowl and mash with a fork.
  4. Add mayonnaise, Dijon mustard, white wine vinegar, and a pinch of salt and pepper.
  5. Mix until smooth and creamy. Taste and adjust seasoning as needed.
    6. Assemble:
  6. Spoon or pipe the filling into the egg whites.
  7. Top each deviled egg with a curl of smoked salmon and a pinch of fresh dill.
  8. Optional: add a caper or sprinkle of chives for added flair.
    9. Chill & Serve:
  9. Chill in the fridge for 15 minutes before serving if making ahead. Serve cold.

Nutrition Facts

Servings: 6 ServingCalories:90kcalTotal Fat:7gSaturated Fat: 2gTotal Carbohydrate:1gDietary Fiber: 0gSugars: 0gProtein:6g

Note

Substitutions & Variations

  • Dairy-free? Swap mayonnaise for an avocado-based spread or use a dairy-free mayo.
  • No smoked salmon? Use cooked shrimp, prosciutto crisps, or simply top with extra dill.
  • Spice it up: Add a dash of paprika or a hint of horseradish to the yolk filling.
  • Egg salad style: Double the recipe and mash everything into an egg salad for wraps or lettuce cups.
Read it online: https://ketoeatsrecipes.com/recipe/deviled-eggs-with-smoked-salmon-dill-perfect-for-easter-brunch/