Smoked Salmon & Dill Deviled Eggs Recipe

5 1 1
Publisher Photo

Smoked Salmon & Dill Deviled Eggs Recipe

Read Reviews
5 1 1
Publisher Photo
Take this perennial party food and give it an upscale twist with smoked salmon. Your guests will be delighted with the results.—Jan Valdez, Chicago, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 hard-boiled large 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

Directions

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

Nutritional Facts

1 stuffed egg half: 57 calories, 4g fat (2g saturated fat), 111mg cholesterol, 147mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat.

  • 8 hard-boiled large 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
  1. Cut eggs in half lengthwise. Remove yolks; set whites aside.
  2. 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

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yoshismokey User ID: 8387328 226796
Reviewed May. 23, 2015

"So good!"

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