Stuffed Eggs with Smoked Salmon and Herb Cheese

Stuffed Eggs with Smoked Salmon and Herb Cheese

Deviled eggs become extraordinary when topped with sliced salmon lox.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

12

servings

6
eggs
1/4
cup mayonnaise or salad dressing
1/4
cup garlic-and-herb spreadable cheese
4
oz sliced salmon lox
  1. In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
  2. Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
  3. Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
  4. Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Tuck a sprig of parsley, thyme or other green herb under the salmon rosebuds for added color.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 115mg;
  • Sodium 160mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    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;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.