Fishwife’s Smoked Salmon Deviled Eggs Are an Irresistible Appetizer

Becca Millstein has a hot take that you absolutely need to hear: “We strongly believe the classic deviled egg is a near-perfect food,” she writes in The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion, which she penned alongside recipe developer Vilda Gonzalez.

OK, for the egg-heads of the world, this opinion isn’t that controversial. But Millstein is the co-founder of Fishwife, the company that paved the way for the trendy tinned fish renaissance. Millstein’s scrumptious, picture-perfect wares always consist of savory seafood, but the company’s official cookbook dares to integrate tinned fish into a litany of dishes that we don’t always associate with tuna and sardines. Including the always delicious, party-worthy deviled egg.

“We challenge you to take it up a notch the next time you make [deviled eggs],” Millstein continues, “by incorporating tinned smoked salmon and a hit of horseradish.” The salmon obviously adds a nice whisper of smokiness alongside a boost of umami, while the horseradish heats things up. Fresh chives and dill contribute a hint of freshness, and lemon juice adds the very necessary acid. In other words, it’s an homage to the classics that also plays around with fun new flavors.

Tinned Smoked Salmon Deviled Eggs

Serves 6 to 8

Ingredients

• 12 large eggs, at room temperature
• 2 tins Fishwife Smoked Atlantic Salmon
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh chives
• 1 tablespoon finely chopped fresh dill, plus 1 small handful of sprigs for garnish
• 2 teaspoons prepared horseradish
• 2 teaspoons fresh lemon juice
• Fine sea salt and freshly ground black pepper
• Aleppo pepper

Instructions

1. Bring a large pot of water to a boil over high heat. Once boiling, reduce the heat just a smidge to maintain a gentle boil.
2. Gently lower the eggs into the boiling water and immediately cover the pot with a lid. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. Boil the eggs for 9 ½ minutes, then remove from the heat and use a slotted spoon to transfer them to the ice bath.
3. Peel and halve the eggs. Gently remove the yolks and set the whites aside for later. In a large bowl, mash together the cooked yolks and salmon with the back of a fork until the mixture resembles a rough puree. Fold in the mayonnaise, mustard, chives, chopped dill, horseradish, lemon juice, and a generous pinch each of salt and pepper. Mix well until everything is evenly incorporated. Taste for seasoning and adjust if needed.
4. Transfer the mixture to a piping bag, then pipe out about a tablespoon’s worth into each cooked egg white half. Garnish each deviled egg with a sprig of dill, a grind of black pepper, and a pinch of Aleppo pepper to finish.

Excerpted from The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion © 2025 by Becca Millstein and Vilda Gonzalez. Photography © 2025 by Ren Fuller. Illustrations © 2025 Danny Miller. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.