Salmon Egg Burgers

Keto Party Appetiser:

Eggs have made a strong return to the finger food scene, and I’m all for this keto party appetiser.

This oval protein is versatile, packed with goodness, and has a natural elegance that makes it perfect for entertaining.

Whether deviled, poached, or used as a vessel for tasty fillings, eggs can bring the goods.

If there’s one word that continues to dominate conversations in the food world, it’s keto.

Short for “ketogenic,” this low-carb, high-fat way of eating has transcended the realm of strict dieting and found its way into mainstream menus, snack aisles, and even party appetisers.

Whether you’re a die-hard keto enthusiast or just looking for new ways to enjoy flavourful, satisfying bites, the keto movement has undeniably influenced the way we think about food.

Today, I’m sharing a fun little hors d’oeuvre that’s delicious & healthy—egg burgers!

These bite-sized beauties are not only flavourful but also visually eye-catching.

While there is the option to tint the eggs, I opted to serve them au naturale this time.

Their glossy whites against the colourful fillings provide all the contrast needed, to create a stunning egg party hors d’oeuvre.

Keto all the way:

Speaking of fillings, I’ve chosen a combination that balances richness, freshness, and a little indulgence:

• Smoked salmon
• Basil pesto (My recipe)
• Cheese 
• Tomato (optional) and lettuce
• A creamy avocado dip

Each ingredient plays a role—not just in taste, but in presentation too.

The layering of colours makes these mini egg burgers stand out, while the mix of textures ensures every bite is interesting & gives your tastebuds a bit of a journey.

The combination of creamy, crunchy, smokey, and fresh elements makes for a memorable appetiser.

It is easy to swap out the Ingredients for this recipe.

Alternatives could be bacon, Prosciutto, a different cheese, eggplant, cucumber, any dip essentially.

So own it and include what tastes good to you.

Adaptable party appetiser

These egg burgers are incredibly adaptable.

Serve them as a delightful brunch bite, a conversation-starting cocktail party treat, or even as a fun addition to an elegant afternoon tea.

They pair beautifully with a crisp white wine or a light sparkling option, making them an easy but also a little fancy offering that you can serve at a multitude of functions.

For presentation, you can skewer them with a small decorative pick to keep everything in place, or arrange them neatly on a platter for guests to assemble themselves.

Either way, they’ll disappear quickly!

And…once again, the fillings are interchangeable but I do suggest a mix of colour, crunch, freshness & flavour.

Why Eggs Deserve the Spotlight

Eggs have long been considered a breakfast staple, but they deserve their place in the spotlight when it comes to delicious & healthy party bites too.

Their ability to take on a range of flavours, their amazing silken texture, and their natural beauty make them an ingredient worth celebrating.

These mini egg burgers prove that eggs are anything but ordinary, and I have a feeling they’ll be stealing the show at more celebrations to come.

So, if you’re looking for a fresh way to elevate your finger food, give this keto party appetiser a chance.

Again, the simplest ingredients can create the most stunning bites!

Salmon Egg Burgers

(Serves 12 Prep 40 Mins)

You Will Need:

Eggs:

• Make sure you use large eggs, preferably free-range or organic for richer yolks but not essential.
• The eggs replace the traditional bread bun as the base of the “egg burgers”.

Cheese Slices:

• Mild or creamy cheese slices, such as Swiss, Havarti, or Provolone (cut into 12 ovals)
• Choose a cheese that complements the other flavours without overpowering them.
• Alternative: Gouda or cheddar for a sharper taste, or mozzarella for a milder profile

Basil Pesto:

• Fresh homemade basil pesto is what I recommend as it is so much tastier. My recipe is HERE.
• A blend of basil, garlic, pine nuts, Parmesan, olive oil, and salt.
• Alternatively you could make a rocket pesto with macadamia nuts & Pecorino.

Frilly Lettuce 

• Frilly or curly lettuce adds to the presentation. I used Green Oak lettuce.
• Adds a crisp, fresh element to balance the creamy textures & has a slight bitterness.
• Alternative: Baby arugula for a peppery note.

Smoked Salmon 

• Smoked salmon is my preference in this recipe, but it is easy enough to swap out. It adds a little decadence.
• Choose high-quality cold-smoked salmon for a silky texture and smokey flavour.

Avocado Dip 

• I have actually used a store-bought Avocado dip this time round but you could make your own (mashed avocado mixed with lime juice, salt, and a hint of garlic, sour cream or Greek yoghurt)

Parsley (Garnish) 

• I used finely chopped fresh parsley but dill would be another option, especially with salmon or alternatively, fresh chives.
• Fresh herbs add a brightness.

Everything Bagel (Garnish) 

• Everything bagel seasoning (sesame seeds, poppy seeds, dried garlic, dried onion, salt) is available at the supermarket and makes everything taste great.

Instructions:

1. Boil the Eggs:
   • Place the eggs in a medium-sized pot.
   • Fill the pot with enough cold water to cover the eggs by about an inch.
   • Set the pot over medium-high heat and bring the water to the boil.
   • Once the water reaches a full boil, turn off the heat, cover the pot with a lid or a heatproof plate, and let the eggs sit undisturbed for 10 minutes.
2. Cool & Peel the Eggs:
   • While the eggs are resting, prepare an ice bath by filling a bowl with cold water and ice cubes.
   • After 10 minutes, carefully transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
   • Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell further.
   • Peel under running water if needed, starting from the wider end where the air pocket is located.
3. Prepare the Egg Halves:
   • Once peeled, use a sharp knife to cut each egg in half lengthwise.
   • Trim a small portion off the rounded bottom of 12 halves so they sit flat on the serving tray without rolling. The remaining halves will be used as the top of each “burger.”
4. Prepare the Cheese:
   • Stack the cheese slices and use a small oval cookie cutter to cut 12 ovals (you should get two ovals per slice). If making more than one layer of cheese, you will need more.
   • Place one cheese oval on top of each trimmed egg half.
5. Add the Pesto Layer:
   • Using a small spoon or spatula, spread a heaped teaspoon of basil pesto onto the yolk side of each bottom egg half.
   • Spread the pesto evenly, ensuring it reaches the edges for maximum flavour in every bite.
6. Layer the Lettuce:
   • Select small frilly lettuce leaves and fold them slightly to fit over the pesto layer.
   • Make sure the ruffled edges remain visible for a decorative touch.
7. Add the Smoked Salmon:
   • Divide the smoked salmon into 12 small portions.
   • Neatly fold or roll each portion and place it on top of the lettuce.
8. Spoon on the Avocado Dip:
   • Add a heaping teaspoon of avocado dip over the smoked salmon, ensuring it stays centred and does not spill over the sides.
9. Assemble the Egg Burgers:
   • Carefully place the remaining egg halves on top to form a mini “sandwich.”
   • Gently press down to secure the layers.
   • Insert a toothpick through the centre of each egg stack to hold everything in place.
10. Garnish & Season:
    • Lightly sprinkle chopped fresh parsley over the tops.
    • Generously season with everything bagel seasoning.

Serve & Enjoy!

Helpful Hints

• Use an egg-shaped or oval cookie cutter so you can cut the cheese into the shape of the eggs. Roma tomatoes are oval-shaped, so I have used those. I managed to find an egg-shaped Easter egg mould, which I used as my cutter.

• You can colour the eggs before assembling your burgers for an aesthetic edge- once hard-boiled, peel the eggs and put in a glass with 1 cup of water, 4-5 drops of food colouring and 2 Tbsp white vinegar.

• You can store this keto party appetiser in an airtight container overnight. They still taste great the next day.

Salmon Egg Burgers

Recipe

(Serves 12 Prep 40 Mins)

Ingredients

• 12 Large Eggs
• 6 Cheese Slices
• 1/2 cup Homemade Basil Pesto (My Recipe)
• 1 Green Oak Lettuce
• 100g Smoked Salmon
• 1/2 Cup Avocado Dip
• 6 flat leaf Parsley Leaves (Garnish)
• 2 Tbsp Everything Bagel (Garnish)

Method

1. Place the eggs in a pot, cover them with cold water, and bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid or plate, and let the eggs sit for 10 minutes.
2. After cooling, peel and cut the hardboiled eggs in half. Trim a small portion off the bottom of 12 halves so they sit flat.
3. Using an oval cookie cutter, cut 12 ovals from the cheese slices (two per slice). Place one cheese oval on each egg half.
4. Spread a heaped teaspoon of pesto onto the yolk side of each bottom half, ensuring it reaches the edges.
5. Fold a small frilly lettuce leaf over the pesto layer, keeping the frilly edge exposed.
6. Divide the smoked salmon into 12 portions and neatly fold each piece on top of the lettuce.
7. Spoon a heaping teaspoon of avocado dip over the smoked salmon.
8. Gently place the remaining egg halves on top and secure each stack with a toothpick.
9. Garnish each egg burger with chopped parsley & season with everything bagel.

Serve & enjoy!

* If you want to add another slice of cheese or a slice of tomato then go ahead.

Wine Pairing Suggestions:

Sparkling Wine (Brut Champagne, Cava, or Prosecco)

The effervescence and acidity cut through the richness of eggs, cheese, avocado dip, and smoked salmon while enhancing the texture of frilly lettuce and the crunchy Everything Bagel seasoning.

Sauvignon Blanc (Loire Valley, Marlborough, or Sancerre)

Its zesty acidity and herbal notes complement the basil pesto, parsley garnish, and avocado dip, while its crispness balances the richness of the eggs and salmon.

Dry Rosé (Provence or Spanish Rosado)

The bright acidity and subtle fruit notes in a dry Rosé harmonise with the smokey depth of the salmon, the creaminess of avocado and cheese, and the fresh herbs.

Chablis (Unoaked Chardonnay)

This mineral-driven white wine provides a clean contrast to the creamy, smokey, and nutty flavours, making it an great choice for this keto party appetiser.