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Smoked Salmon Deviled Eggs and Tomatoes
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
120 minutes
"Savory salmon deviled eggs and smoked paprika-coated stuffed cherry tomatoes make a delicious and vibrant appetizer spread."
Ingredients:
  • 12 eggs
  • 10 cherry tomatoes, halved and seeded
  • 4 ounces cream cheese, softened
  • 1 (6 ounce) can skinless, boneless salmon, drained and flaked
  • 2 tablespoons mayonnaise
  • 2 tablespoons spicy brown mustard
  • 1.5 tablespoons sour cream
  • 2 tablespoons pickle relish, drained
  • 0.25 teaspoon grated lemon peel, or to taste
  • 1 teaspoon smoked paprika
  • smoked paprika for garnish
Instructions:
  • In a saucepan, arrange the eggs in a single layer and cover them with water by 1 inch. Bring to a boil over high heat, then let the eggs sit in hot water for 15 minutes. Drain and cool the eggs under cold running water. Peel the eggs once cool, halve lengthwise, and scoop out yolks into a bowl. Mash the yolks with a fork.
  • Drain the tomatoes, cut sides down, on a paper towel.
  • Combine cream cheese, egg yolks, salmon, mayonnaise, mustard, sour cream, lemon juice, relish, lemon peel, and 1 teaspoon of smoked paprika in a bowl. Mix until smooth. Season with salt and pepper.
  • Fill the egg halves and cherry tomato halves with the salmon mixture. Dust with extra smoked paprika for a flavorful touch and arrange nicely on a platter. Chill for at least 1 hour before serving.

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