If you're searching for Passover salmon recipes, these Passover Salmon Deviled Eggs are the perfect appetizer for your holiday table! They’re a creamy and flavorful addition to both Passover and Easter celebrations. Deviled eggs are a classic Easter dish, and this version, made with salmon, also fits beautifully into Passover-friendly menus. Best of all, they’re easy to make, require simple ingredients, and can be prepared ahead of time!
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Passover and Easter often fall around the same time, and can sometimes overlap, or even be celebrated on the same weekend! Because of this, many families with Jewish and Christian traditions look for recipes that can be served at both holiday tables. That’s where these Passover Salmon Deviled Eggs come in! Deviled eggs are a classic Easter appetizer, symbolizing renewal and spring. For Passover, this version is made with kosher-for-Passover ingredients, making it a great addition to any Passover Seder or holiday meal. If your family or guests celebrate both holidays, this dish is a perfect bridge between traditions. Easy, delicious, and respectful of both cultures.
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Reasons to love the recipe
- Kosher for Passover: the recipe uses simple, passover-friendly ingredients.
- Perfect for Easter & Passover: It's a great crossover dish for both holidays!
- It's Make-Ahead Friendly: Like this Easy One-Pot Lentil & Vegetable Soup and this Chicken Macaroni Salad Recipe, this recipe is ideal for meal prep.
- Nutritious & High in Protein: It's packed with healthy fats from salmon and eggs.
Ingredients
If you follow a strict kosher diet, always look for a hechsher (kosher certification) on packaged ingredients:
- Salmon: Salmon adds richness and depth to deviled eggs, making them feel more gourmet! It's a popular protein for Passover because it’s naturally kosher. For Easter, many families serve fish dishes alongside brunch spreads or appetizers.
- Eggs: Just like in this Cod Liver Deviled Eggs recipe, eggs are the foundation of this dish. For Easter, eggs symbolize renewal, rebirth, and new beginnings, spring and resurrection. For Passover, a hard-boiled, usually roasted egg is placed on the Seder plate as a symbol of sacrifice and mourning of the past, while looking forward to the future.
- Mayo: Mayonnaise is the glue that binds everything together, creating a smooth texture. It balances out the richness of the salmon and the tang of the lemon juice. For Passover, it’s important to use a kosher-for-Passover mayo, as some brands contain vinegar made from grains, which isn’t allowed. Or, you can also make your own Homemade Mayonnaise with Avocado Oil, just make sure all the ingredients you are using are kosher for Passover, especially mustard.
- Capers: Bring a briny, tangy kick to the salmon and egg yolk. Plus, they add another layer of flavor complexity without overpowering the dish. Capers are commonly used in Jewish cuisine, especially in fish dishes, and they also pair well with classic Easter brunch flavors.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Salmon: Swap with smoked salmon like in this Asparagus in Smoked Salmon and Cucumber for a richer, smoky flavor, or use canned salmon if that's what you have on hand.
- Mayonnaise: Use Greek yogurt for a lighter option.
- Capers: If you're not a fan of capers, you can skip them (just make sure to season with a bit more salt) or replace them with some diced pickles or a few finely minced green olives for a similar briny effect.
- Top with Salmon Roe: A little bit of salmon roe (also called ikura) on tp of each deviled egg adds elegance, color, and a beautiful salty finish.
- Make it spicy: Add a dash of hot paprika or some cayenne pepper for some heat.
Preparation
STEP 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
STEP 2: Bake Salmon
Season the salmon with salt and pepper, then place it on the prepared baking sheet, and bake for about 15 minutes, or until cooked through and flaky.
STEP 3: Prepare the eggs
Meanwhile, hard-boil eggs, then transfer to an ice bath to cool. Once cooled, peel the eggs, slice them in half lengthwise, and carefully remove the yolks. Place the yolks into a food processor or blender.
STEP 4: Blend the egg filling
Once the salmon has cooled slightly, add it to the food processor with the yolks. Add the mayonnaise, lemon juice, salt, and pepper, then blend until the mixture is smooth and creamy. Fold in the capers and chopped fresh dill by hand for texture and flavor.
STEP 5: Assemble
Spoon or pipe the filling into each egg white half. Garnish with extra dill, a sprinkle of paprika, or optionally, a touch of salmon roe.
Chill until ready to serve.
Top Tips for Perfect Deviled Eggs
- Fresh eggs are harder to peel when boiled. If possible, use eggs that have been in your fridge for a few days, they tend to peel more cleanly.
- Sometimes an egg doesn’t peel cleanly or breaks while slicing. Cooking a few extras ensures you still end up with enough perfect halves for serving, and you can always use the spares to bulk up the filling!
- Don’t overbake the salmon. Cook just until flaky and opaque. Overcooking can make the filling dry.
- If the salmon and yolks are still a little warm, it helps the mixture blend extra smooth. Just make sure it’s not hot enough to melt the mayo!
- If you want beautiful presentation, transfer the filling to a piping bag (or a zip-top bag with the corner snipped) and pipe it into the egg whites.
- Always taste the filling before assembling. Adjust salt, lemon, or add a little more mayo for creaminess.
- Top with fresh dill, paprika, or salmon roe just before serving to keep everything fresh and vibrant.
Frequently Asked Questions
Yes! You can boil the eggs and prepare the filling up to a day in advance. Just store the filling and whites separately, and assemble right before serving.
No problem. Just mash the yolks, salmon, and the other ingredients with a fork or whisk. The texture may be a bit more rustic, but still delicious!
Definitely! Smoked salmon will give a richer, more savory flavor. Just be sure it’s finely chopped or blended smoothly with the yolks.
Serving suggestions
These Passover Salmon Deviled Eggs are perfect for everything from casual brunches to formal holiday dinners. Serve as a starter on your Passover Seder plate or as a light appetizer before the main meal. Pair them with a fresh herb salad, matzo crackers, or roasted vegetables, such as these Healthy Turmeric Oven Roasted Vegetables. They work beautifully alongside traditional Passover dishes like brisket, roasted chicken, or this Savory Matzo Kugel. You can also add it to your Easter brunch spread with dishes like quiches, spring salads, this 7-Layer Taco Salad with Mayo Dressing (swap tortillas with matzo), and hot cross buns.
Other related recipes
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Recipe
Passover Salmon Deviled Eggs
Ingredients
- 4 oz. salmon fillet (about 100 gm.)
- ¼ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
- 6 large eggs
- 1 tablespoon mayonnaise add more for extra creaminess
- 2 teaspoons lemon juice
- 1 tablespoon fresh dill chopped
- 1 tablespoon capers drained
- ¼ teaspoon paprika to garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the salmon with salt and pepper (to taste), then place it on the prepared baking sheet, and bake for about 15 minutes, or until it's cooked through and flaky.4 oz. salmon fillet, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Meanwhile, hard-boil the eggs, then transfer them to an ice bath to cool. Once cooled, peel the eggs, slice them in half lengthwise, and carefully remove the yolks. Place the yolks into a food processor or blender.6 large eggs
- Once the salmon has cooled slightly, add it to the food processor with the yolks. Add the mayonnaise, lemon juice, and a pinch of salt, and pepper, then blend until the mixture is smooth and creamy.1 tablespoon mayonnaise, 2 teaspoons lemon juice
- Fold in the chopped fresh dill and capers by hand for texture and flavor.1 tablespoon fresh dill, 1 tablespoon capers
- Spoon or pipe the filling into each egg white half. Garnish with extra dill, a sprinkle of paprika, or optionally, a touch of salmon roe. Chill until ready to serve.¼ teaspoon paprika
Notes
-
- If you follow a strict kosher diet, always look for a hechsher (kosher certification) on packaged ingredients:
- Fresh eggs are harder to peel when boiled. If possible, use eggs that have been in your fridge for a few days, they tend to peel more cleanly.
-
- Sometimes an egg doesn’t peel cleanly or breaks while slicing. Cooking a few extras ensures you still end up with enough perfect halves for serving, and you can always use the spares to bulk up the filling!
-
- Don’t overbake the salmon. Cook just until flaky and opaque. Overcooking can make the filling dry.
-
- If the salmon and yolks are still a little warm, it helps the mixture blend extra smooth. Just make sure it’s not hot enough to melt the mayo!
-
- If you want beautiful presentation, transfer the filling to a piping bag (or a zip-top bag with the corner snipped) and pipe it into the egg whites.
-
- Always taste the filling before assembling. Adjust salt, lemon, or add a little more mayo for creaminess.
-
- Top with fresh dill, paprika, or salmon roe just before serving to keep everything fresh and vibrant.
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