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