Barefoot Contessa Deviled Eggs Recipe

Matt R.

This Barefoot Contessa deviled eggs recipe is taken from the star of this terrific Food Network program.

There's so much to love about this deviled eggs recipe from the one and only Ina Garten — AKA the Barefoot Contessa!

For starters, it's topped with salmon roe, which is an incredibly easy flourish to add that will make the dish unforgettable and gorgeous. If you're competing with everyone else at the church potluck for a showstopper this Easter, this will lock in your victory!

Barefoot Contessa Deviled Eggs Recipe Photo

But honestly, the roe adds some great texture and flavor to what can otherwise be a somewhat flat (albeit delicious) snack or appetizer.

(If you're wondering — salmon roe is just salmon eggs, sometimes called salmon caviar or red caviar, though it is not technically caviar. It's more affordable but still delicious!)

The other thing we really love about this deviled eggs recipe is that it calls for smoked salmon minced and stirred into the yolk mixture itself, which really adds some depth of flavor and interest to these little bites that you won't find in your average deviled egg.

That's just the Barefoot Contessa advantage, I guess!

The recipe will still work perfectly fine without the salmon roe or the smoke salmon. If you want to keep it vegetarian, or don't eat seafood, that's a perfectly good option. But together, those are the main reasons that this recipe shines — as compared to other compelling deviled eggs recipes — so we suggest keeping them unless your diet restricts either or both.

Barefoot Contessa Deviled Eggs Recipe Picture


This recipe calls for the following ingredients. As we noted above, you could skip the roe or smoked salmon if you prefer, but we recommend keeping both for taste and presentation.

  • Extra large eggs
  • Sour cream
  • Cream cheese
  • Light mayonnaise
  • Fresh lemon juice
  • Chives
  • Smoked salmon
  • Kosher salt
  • Black pepper
  • Salmon roe

We recommend Duke's Mayonnaise — they aren't paying us to say that, it's just our favorite.

Adjust the amount of salt and pepper to your liking, and add a little bit of the lemon juice at a time so you don't overdo it.

Gear You'll Need

You need the following things to successfully prepare these deviled eggs:

  • One large pot
  • Electric mixer and paddle attachment
  • One small spoon
  • Plastic wrap
  • Serving platter

This recipe is reprinted from the Food Network. Original link below. 


Barefoot Contessa Deviled Eggs Recipe

    16 Servings


  • 8 extra large Eggs
  • 1/2 cup Sour Cream
  • 2 ounces Cream Cheese, at room temperature
  • 2 tablespoons Light Mayonnaise
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 2 tablespoons Chives, plus extra for garnish
  • 4 ounces Smoked Salmon, minced
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 ounces Salmon Roe, optional


  1. Place eggs in a pot big enough to hold them in a single layer.
  2. Cover eggs with cold water and bring to a full boil over high heat. Then cover the pot, and let the eggs stand for 15 minutes.
  3. Drain eggs and fill the pot with cold water. Set aside until eggs are cool.
  4. Peel eggs and slice them in half, length-wise. Remove the yolks carefully.
  5. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up; sprinkle with salt.
  6. Add the sour cream, cream cheese, mayonnaise, lemon juice, most of the chopped chives (reserving some for garnishing), smoked salmon, salt, and pepper to the egg yolks.
  7. Beat on medium speed until fluffy.
  8. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
  9. When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives.
  10. Sprinkle with salt and pepper if desired.
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Related Recipes:
Barefoot Contessa Recipes, Egg Recipes, Side Dish Recipes, Appetizer Recipes, Food Network Recipes, Snack Recipes, Easter Recipes
Recipe Yields:
16 eggs
Prep Time:
Cook Time:
Total Time:
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Author: Matt R.
Source: Barefoot Contessa
Recipe Yields: 16 eggs
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 75 minutes

Nutrition Facts

Serving Size 1 egg
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 48
Calories 88

% Daily Value*
Total Fat 6g
  Saturated Fat 2g
Sodium 204mg
Total Carbohydrate 0g
  Dietary Fiber 0g
  Sugars 0g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
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