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Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs
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Prep Time:
30 minutes
Total Time:
1 hour
Smoked salmon deviled eggs: easy appetizer in just one hour.
Ingredients:
  • 12 eggs
  • 3 tablespoons mayonnaise or salad dressing
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sour cream
  • 1 teaspoon finely chopped fresh dill weed
  • 1/8 teaspoon white pepper
  • 1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/4 cup)
  • 1 teaspoon capers
  • Fresh dill weed
Instructions:
  • Place the eggs in a 3-quart saucepan in a single layer and add enough cold water to cover them by 1 inch. Bring to a boil, then remove from heat and let stand covered for 15 minutes. Afterward, cool the eggs in cold water for about 10 minutes to stop the cooking process.
  • Crack the egg shell on a flat surface, then gently roll the egg between your hands to make peeling easier. Cut the eggs in half lengthwise and remove the yolks into a medium bowl, keeping the egg white halves intact. Use a fork to mash the yolks, then mix in mayonnaise, mustard, sour cream, dill weed, and pepper until smooth. Gently fold in the salmon.
  • Transfer the yolk mixture into a 1-quart resealable freezer plastic bag or a pastry bag fitted with a tip. Seal the bag and cut a small hole in the bottom corner of the plastic bag. Squeeze the bag to elegantly pipe the yolk mixture into the egg white halves.
  • Chill for a minimum of 30 minutes or up to 24 hours before serving. Garnish with capers and fresh dill just before serving.

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