Deviled Eggs with Smoked Salmon and Cream Cheese |
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Prep Time: 18 Minutes Cook Time: 8 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Hard-cooked eggs get dolled up with the classic combination of smoked salmon and cream cheese. If you're buying smoked salmon for a special occasion, set aside some for this hors d'oeuvre. Ingredients:
6 large eggs |
3 tablespoons minced smoked salmon (about 1 oz.) |
3 tablespoons minced green onions |
3 tablespoons softened cream cheese |
1 tablespoon sour cream |
1 teaspoon dijon mustard |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
garnishes: fresh dill, smoked salmon slivers, sweet paprika |
Directions:
1. Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool. Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.
2. Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Spoon filling into reserved whites, cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.
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