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DV: Smoked Salmon Deviled Eggs (32)

Source of Recipe

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Smoked Salmon Deviled Eggs (32)

Taste of Home April/May 2014
Reviews rated this recipe 4.5 of 5 stars.
Prep: 30 min. Cook: 20 min.
Yield: 32 appetizers.

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon

Ingredients:
• 16 hard-cooked eggs
• 4 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 2 tablespoons snipped fresh dill
• 1 tablespoon capers, drained and finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon horseradish sauce
• 1 teaspoon prepared mustard
• 1/2 teaspoon freshly ground pepper
• 3/4 cup flaked smoked salmon fillet
•
• SAUCE:
• 1 cup mayonnaise
• 1/4 cup plus 2 tablespoons ketchup
• 1 tablespoon horseradish sauce
• 1 tablespoon prepared mustard
• 1/4 cup smoked salmon fillets, optional

Directions:
1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving.

2. For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon; serve with sauce.

1 stuffed egg half equals 129 calories, 12 g fat (3 g saturated fat), 115 mg cholesterol, 180 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.