Smoked Salmon Deviled Eggs

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I should have gone with my intuition or read the reviews- I unfortunately
followed the recipe and it was so incredible salty. Definitely DO NOT
put any salt in it- and it will still be very salty with the smoked salmon and
salmon roe.

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You know I really like this recipe. I skipped on the salmon roe since I had a hard time finding this and I also skipped the Kosher salt. Recipe was fine without the Kosher salt. I thought the salmon was salty enough. My husband is so picky about trying new things and he loved these. I would highly recommend making these.

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Made this for a party last week and everyone loved them. It made enough filling for probably a dozen eggs and was a bit too salty to my taste. I think it was because the smoked salmon was already salty. When I make them again, I will hold the salt until the end and then salt to taste. Otherwise, the recipe was great, and the eggs were a bit hit.

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Love these and they were the first thing to be finished off at the party. I used the recommended amount of salt and found them just fine. I did not sprinkle extra on the egg whites though. I topped with black caviar which is waht I had on hand. De-lish Ina!

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Decent dish, but I felt that it was a bit too salty. I could see trying these again, but using a smoked salmon that was less briny/salty, as well as holding off on the salmon roe on top, possible just a sprig of dill or flat leaf parsley. And of course...I should have added salt to taste towards the end, and not just added based on the recipe. I fell victim to relying totally on a salt measurement as opposed to checkin myself before filling the mixture into the egg whites.

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Superb recipe. Buy the eggs way ahead: old eggs peel easier. Salmon roe was unnecessary, just sprinkle a little salt and pepper on top. I used 10 large eggs instead of 8 extra large per batch, and were easier to handle. Put the mixture in a regular zip lock bag (freezer bag not necessary and cut the bottom corner off: squeeze the bag to fill the egg: much faster than using a spoon. I only used 1/4 tsp of salt per batch, 1/2 of the remainder of the salt was used to sprinkle on the white before piping in the mixture, and then the other half of the salt mixed with pepper on top of the mixture before serving. Time is way low: took me 2.5 hours of active prep to do 20 eggs. Make extra eggs as some will break or won't peel properly: I made 24 eggs to yield 20 useable ones. There is a lot of extra filling left over: you could really just use 2/3 of the egg yolks and cut the rest of the recipe to 2/3, or serve the extra on mini toasts.

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Delicious. This recipe has a great balance of flavor.I think the smoked salmon is a great addition to one of my favorite dishes.

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These were absolutely wonderful. Great flavor. I omitted the roe, exchanged dill for the chives and used half of the sour cream that the recipe called for. Also, as an additional serving option for a change in texture, I toasted some italian bread slices put the smoked salmon directly on the bread then toped with the egg mixture. Both the eggs and the crostinis were a hit! Thanks Ina!

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Major hit with everyone, thanks Ina! Everyone wanted the recipe. I used a bit less salt in the filling, added a little dijon mustard and used salmon flavored cream cheese along with the smoked salmon, since they only sold smoked salmon in 3oz. packages where I shop. Everyone was amazed, but I was sure to tell them where I got the recipe :

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This was delish...i made it for a Halloween party. I dressed up as a Deviled Egg and the dog dressed as the smoked salmon!