Smoked Salmon “Scotch” Deviled Eggs

Smoked Salmon "Scotch" Deviled Eggs//The Hotel Saugatuck//Farrell A. Leo

Smoked Salmon “Scotch” Deviled Eggs

Prep Time

15 minutes

Cook Time

1 minute


6 people

Deviled eggs, only better!

In celebration of National Deviled Egg Day November 2, The Hotel Saugatuck in Michigan has a special Smoked Salmon Scotch Deviled Eggs recipe they’re offering guests to mark the delicious holiday.

You’ve never had a deviled egg quite like it and it’s easy enough to make at home. So, celebrate National Deviled Egg Day on November 2nd the right way, with Smoked Salmon “Scotch” Deviled Eggs!

This recipe is courtesy of The Hotel Saugatuck.


For the "Scotch"

  • 6 eggs, hardboiled and peeled
  • 2 eggs, raw
  • 10 oz smoked salmon
  • 10 oz bread crumbs
  • Oil for frying

For the "Devil"

  • 4 tablespoons sour cream
  • 4 oz goat cheese
  • Salt, to taste
  • Pepper, to taste

For the Garnish

  • 1/2 red onion, sliced thinly
  • Cornichons (can substitute sweet gherkins)
  • Capers


For the Scotch

  • 1 Heat cooking oil to 350 degrees in a heavy bottom pot or electric fryer
  • 2 Add smoked salmon to food processor. Chop until smooth
  • 3 Remove salmon from food processor and place between 2 layers of plastic wrap. Press (or use a rolling pin) salmon between wrap layers until a thin sheet of salmon is formed
  • 4 Portion salmon into 6 equal sections
  • 5 Using your hands, wrap 1 section around 1 hardboiled egg, making sure egg is fully covered
  • 6 Repeat with the other 5 eggs
  • 7 Whisk raw eggs in a bowl
  • 8 Pour bread crumbs in a separate bowl
  • 9 Dredge salmon covered eggs in whisked egg mixture and coat in bread crumbs
  • 10 Lower eggs into fryer
  • 11 Fry for approximately 1 minute or until golden brown
  • 12 Remove from fryer and let cool

For the 'Devil'

  • 1 Once cooled, slice eggs lengthwise and remove yolks
  • 2 Blend yolks, sour cream and goat cheese until smooth
  • 3 Add salt and pepper to taste
  • 4 Using a pastry bag (or Ziploc bag), pipe yolk mixture into eggs

For the Garnish

  • 1 Top eggs with a combination of cornichons, red onion and capers


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