Smoked Salmon Deviled Eggs

 

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

oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/4 cup)

1

teaspoon capers

Fresh dill weed

• 1 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 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
• 2 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.
• 3 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.
• 4 Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.