Email to Cat      

Deviled Eggs with Smoked Salmon & Cream Cheese

Source of Recipe


Southern Living, December 2010



List of Ingredients



• 6 large eggs
  
• 3 Tbsp minced smoked salmon (about 1 ounce)
  
• 3 Tbsp minced green onions
  
• 3 Tbsp softened cream cheese
  
• 1 Tbsp sour cream
  
• 1 tsp Dijon mustard
  
• 2 tsp lemon juice
  
• ¼ tsp salt
  
• 1/8 tsp ground red pepper
  
• Garnishes: fresh dill, smoked salmon slivers, sweet paprika
  






Instructions



1. Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes.
   
   
2. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool. Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.
   
   
3. Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Spoon filling into reserved whites, cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.
   
   Makes 12 servings.