Smoked Salmon Deviled Eggs

Deviled eggs stuffed with smoked salmon make a delicious appetizer – ready in an hour.

  • Prep Time 30 min
  • Total Time 60 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
1.5
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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
90mg
90%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% 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.