- 8 hard-cooked eggs
- 1 package (3 ounces) smoked salmon or lox, finely chopped
- 6 tablespoons sour cream
- 1 tablespoon chopped fresh dill or 1 teaspoon dill weed
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- Cut eggs in half lengthwise. Remove yolks; set whites aside.
- In a small bowl, mash yolks. Add the remaining ingredients; mix well. Stuff into egg whites. Refrigerate until serving. Yield: 16 appetizers.
Originally published as Smoked Salmon & Dill Deviled Eggs in The Taste of Home Cookbook 2011, p17
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed May. 23, 2015