Smoked Salmon Deviled Eggs

Smoked salmon deviled eggs
12 eggs
½ cup sour cream
2 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 dashes Worcestershire sauce
2 tablespoons fresh chives, minced (plus extra for garnish)
4 ounces smoked wild Alaska salmon
½ teaspoon pepper
salt to taste
lemon wedges, for serving
  1. Hard-boil your eggs and submerge the eggs in a cold water bath to cool.
  2. Peel the eggs, cut them in half lengthwise and very gently remove the yolks and place them into the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire, chives, salmon and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.*
  3. Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.

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Smoked Salmon Deviled Eggs
I took a recent poll asking readers what dishes most remind them of Easter....


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