Appetizer Recipes
Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs make a delicious appetizer – ready in an hour.
Prep: 30 min | Servings: 24
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 1/2 ounces smoked salmon (lox) (from a 4 ounce package), chopped (about 1/4 cup)
- 1 teaspoon capers
- Fresh dill weed
Instructions
- In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered for 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
- Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
- Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
- Refrigerate for at least 30 minutes or for up to 24 hours before serving.
- Just before serving top with capers and dill weed.
Nutrition
Per serving: Calories 60 (Calories from Fat 40), Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 110mg Sodium 90mg Total Carbohydrate 0g (Dietary Fiber 0g Sugars 0g), Protein 3g
% Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat; Carbohydrate Choices: 0
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens