These Salmon Salad Deviled Eggs are a fresh twist on the classic appetizer. Creamy deviled eggs are generously filled with a rich salmon salad, served over crunchy purple cabbage slaw, and finished with a silky avocado sauce. This low-carb, high-protein appetizer is perfect for holiday gatherings, summer cookouts, meal prep, or your 4th of July party.
β±οΈ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 deviled egg halves
π Ingredients
The Deviled Eggs & Salmon Salad
- 6 large eggs, hard-boiled, peeled, and halved lengthwise
- 6 oz cooked pink salmon, flaked (canned or freshly baked)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- Salt and freshly ground black pepper, to taste
The Crunchy Slaw
- 1 cup shredded purple cabbage
- 1 tbsp fresh lemon juice
The Creamy Avocado Sauce
- 1 ripe avocado
- 1/4 cup sour cream or plain Greek yogurt
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- Pinch of salt
Garnish
- Fresh dill, chopped
π©βπ³ How to Make It
1. Prepare the Eggs
Remove the yolks from the hard-boiled egg halves and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.
2. Make the Salmon Filling
Mash the egg yolks until smooth. Add the flaked salmon, mayonnaise, Dijon mustard, chopped fresh dill, salt, and black pepper. Stir until the mixture is creamy, thick, and well combined.
3. Fill the Deviled Eggs
Spoon or pipe the salmon mixture generously into each egg white half, creating a full, rounded filling.
4. Prepare the Slaw and Avocado Sauce
In a small bowl, toss the shredded purple cabbage with the fresh lemon juice until lightly coated.
In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), garlic, lemon juice, and salt. Blend until smooth, creamy, and velvety. Add a splash of water if needed to achieve your desired consistency.
5. Assemble and Serve
Spread the crunchy cabbage slaw onto a serving platter and arrange the stuffed deviled eggs on top. Drizzle generously with the creamy avocado sauce, garnish with fresh dill, and serve chilled for the best flavor and texture.
π₯ Nutrition (Per 2 Egg Halves)
Calories: Approximately 180 kcal
Protein: Approximately 10g
