CATEGORIES

Home > Appetizers > Deviled Eggs
Deviled Eggs with Smoked Salmon and Herbs Recipes
Prep Time
N/A
Minutes
Total Time
N/A
Minutes
Makes
8
Servings
Basic Information Your Name:

Your Email:

Rating:

  
Feedback:
Feedback Sent
Recipe Name : Deviled Eggs with Smoked Salmon and Herbs
Country : United States
Rating :
Category : Home > Appetizers > Deviled Eggs
Chef : Jeanne Kelly
Email Print SMS
INGREDIENTS


* 8 large eggs
* 1/4 cup fat-free sour cream
* 1 tablespoon chopped fresh chives
* 2 tablespoons reduced-fat mayonnaise
* 1 tablespoon Dijon mustard
* 2 teaspoons minced fresh tarragon
* 2 teaspoons minced fresh dill
* 1/4 teaspoon freshly ground black pepper
* 2 ounces cold-smoked salmon, finely chopped
* 16 small dill sprigs (optional)
* 16 small tarragon sprigs (optional)

DIRECTION


1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.
SOURCE:

http://www.myrecipes.com/recipe/deviled-eggs-with-smoked-salmon-herbs-10000001973624/