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Smoked Salmon Deviled Eggs

smoked salmon deviled eggs Appetizer
Smoked Salmon Deviled Eggs
  • Prep 30 min
  • Total 60 min
  • Servings 24

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

Updated July 6, 2010

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
90mg
4%
Potassium
40mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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