Smoked Salmon Deviled Eggs
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 32 appetizers.
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
Ingredients
-
16 hard-boiled large eggs
-
4 ounces cream cheese, softened
-
1/3 cup mayonnaise
-
2 tablespoons snipped fresh dill
-
1 tablespoon capers, drained and finely chopped
-
1 tablespoon lemon juice
-
1 teaspoon horseradish sauce
-
1 teaspoon prepared mustard
-
1/2 teaspoon freshly ground pepper
-
3/4 cup flaked smoked salmon fillet
-
SAUCE:
-
1 cup mayonnaise
-
1/4 cup plus 2 tablespoons ketchup
-
1 tablespoon horseradish sauce
-
1 tablespoon prepared mustard
-
1/4 cup smoked salmon fillets, optional
Directions
-
1.
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving.
-
2.
For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.
Nutrition Facts
1 stuffed egg half: 129 calories, 12g fat (3g saturated fat), 115mg cholesterol, 180mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC