Deviled Dill Eggs With Salmon Roe

Introduction: Deviled Dill Eggs With Salmon Roe

About: Everything needs a garnish. Let's talk food! Follow me on Twitter: @garnishgirl

This recipe makes a great cocktail party hors d'oeuvres. The creamy paprika filling is made with Greek yogurt, so it's guilt free, and the salmon roe are, well fancy! Chopped dill and red onion make a pretty garnish. And it's still healthy? Absolutely.

Step 1: Ingredients

6 eggs
1/2 cup Greek yogurt
1/4 cup dill, fresh, stems removed
1/8 red onion, peeled
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon smoked paprika
1 jar of salmon roe

Step 2: Boil the Eggs

1. Cover the eggs with one inch of water in a medium saucepan. On high heat, bring to a boil. At the boiling point, set a kitchen timer for ten minutes. Continue to boil the eggs on high until the timer goes off.

2. When done, run cold water over the eggs until they are cool to the touch. Crack the larger ends, where the natural air bubble is. Add to an ice bath for 15 minutes before attempting to peel.

3. When peeling, start with the cracked ends. The trick is to go slowly- if a shell is sticking, crack it more and add it back to the ice bath.

Step 3: Prepare the Filling

4. Finely mince the 1/4 cup of fresh dill. Hold in reserve.

5. Divide the onion into quarters and slice each down the root. Mince one of the quarters, stopping halfway down the onion.

6. Set half the minced onion aside for garnish, and put half in a medium bowl.

7. In the same bowl, add the  1/2 cup Greek yogurt, salt, pepper, and paprika. Whisk thoroughly.

Step 4: Make and Pipe the Filling

8. Cut each egg in half and pop out the yolks.

9. Crush the yolks into the Greek yogurt filling, and blend until creamy.

10. Add the filling to a piping bag with a small, star shaped tip.

Alternatively, turn a zip lock bag into a piping bag by cutting a small centimeter sized hole in one quarter, pressing a piping tip in, and turning it on the diagonal.

11. Pipe each egg with a swirl.

Step 5: Garnish the Eggs

12. Sprinkle dill and onion onto each egg, using tweezers or a fine spoon.

13. Open the can of salmon roe. Carefully, without crushing the roe, add 3 to 5 to each egg half. The more you add, the fishier the appetizer will taste.

14. Serve immediately. Keep any extras in the refrigerator in a storage container.

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    Corasaurus Rex
    Corasaurus Rex

    6 years ago

    This looks delicious but I am with dchall88 I am a fishermen and I use salmon row as bait all the time so I am not sure if it's use it on my own food. But then again if it's good enough for the fish it's probably good enough for me :). Great instructable !


    Our quail just started laying and we've been talking about how awesome deviled quail eggs would be. We will definitely be trying this in miniature.


    9 years ago on Introduction

    One of these days I'll cure fresh Salmon roe and try this application. These deviled eggs look fantastic!



    I heard the same feedback at our extended family Easter gathering. Whoops. I confess, I'm not an avid fisher- who knew the "roe" were bait (Costco got me on that one ;) ) Next year, I'll use the teeny tiny eggs I see at sushi. Thank you for your feedback!

    Jessyratfink: thank you! I'm beginning to experiment with dill more. A family member challenged me to come up with a lower calorie deviled egg recipe. With the dill, you can hardly taste the difference.


    10 years ago on Introduction

    If you have ever fished with Pautzske's Balls-O-Fire, you'll never be able to eat salmon "roe." Salmon caviar has the exact same unforgettable aroma as the bait. But if you are not preconditioned to think of it as bait, give it a whirl.