Passover Salmon Deviled Eggs

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Passover Salmon Deviled Eggs

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!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Side Dish

Cuisine: American, Jewish

Servings: deviled eggs

Calories: 53kcal

Author: Irina

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

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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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