Smoked Mackerel Deviled Eggs (Lithuanian Easter Recipe)

Looking for a twist on the usual deviled eggs? These smoked mackerel eggs are a Lithuanian recipe that’ll take your Easter spread to the next level. Packed with smoky mackerel and creamy goodness, they’re perfect for those who love a little something extra with their deviled eggs. Trust me, once you try them, the classic version might not stand a chance!

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• ​Lithuanian Stuffed Eggs For Easter
• Christmas In Lithuania eBook
• Ingredient Notes
• How To Make Hard-Boiled Eggs?
• Step-By-Step Method
• Storage and Leftovers
• More Lithuanian Appetizer Recipes
• Stuffed Mackerel Eggs

​Lithuanian Stuffed Eggs For Easter

In Lithuania, smoked fish is a popular treat, especially in the summer when it's paired with a cold beer by the seaside. Smoked fish fillets, including mackerel, are often seen being smoked in sheds all across the coast. During the colder seasons, mackerel finds its way into salads (like Lithuanian Mackerel and Potato Salad) and, of course, stuffed eggs. 

Stuffed mackerel eggs, packed with healthy fatty acids, are a popular choice for family gatherings, Easter, and Christmas. You can find more Lithuanian festive recipes in my eBook Christmas in Lithuania.

After Easter, when there are plenty of leftover hard-boiled dyed Lithuanian Easter eggs, Lithuanians often turn to smoked mackerel to stuff those eggs, making for a delicious and sustainable dish.

Alternatively, try Lithuanian Deviled Eggs With Ham and Cheese or Tuna Stuffed Eggs.

Ingredient Notes

Here's everything you'll need:

• hard-boiled eggs: we used large eggs. See the section below for instructions on how to cook eggs. 
• smoked mackerel filet: skin-off. In the UK and Lithuania, you can get smoked mackerel fillets in any supermarket, but if you struggle to find it where you live, try these eggs with canned mackerel instead. 
• mayonnaise.
• sour cream: or creme fraiche. 
• Dijon mustard. If you ran out, add a drop of lemon juice to your filling - it cuts through the richness.
• sea salt and black pepper.

Find ingredient quantities and detailed instructions in the recipe card at the bottom of the post. 

How To Make Hard-Boiled Eggs?

Place the eggs in a pan and cover them with cold water, then bring the water to medium-high heat. Once it reaches a rolling boil, reduce the heat to a gentle simmer and cook the eggs for 10-14 minutes, depending on their size.

While the eggs are cooking, prepare a large bowl of ice water with a splash of vinegar. Once the eggs are done, use a slotted spoon to transfer them into the ice bath and let them cool down.

Step-By-Step Method

1. Peel the hard-boiled eggs, cut them in half and scoop out the yolks. Place the yolks into a mixing bowl.

2. Take the skin off your smoked mackerel filet. Tear the mackerel flesh into small pieces and place them into the bowl with the egg yolks.

3. Add the sour cream, mayo and mustard.

4. Mash everything thoroughly with a fork into a paste. Season with a pinch of salt and a little bit of black pepper.

TIP: If you like smoother filling for your stuffed eggs, place everything into a food processor and blitz into a smooth paste. 

5. Spoon the mackerel mixture into the egg white halves, and decorate the top of the eggs with herbs.

Storage and Leftovers

You can boil the eggs up to 3 days in advance. You can also prepare the mackerel egg filling and store it separately from egg whites in airtight containers for 3 days in the fridge. 

Assembled Smoked Mackerel Eggs should be stored covered. Note that they have a strong smell, so place them in an airtight container to prevent other things in your fridge from absorbing the aromas. 

Leftover filling can be chopped up and used to make sandwiches.

More Lithuanian Appetizer Recipes

Try our new recipe - Chicken Roulade with Dried Appricots!