Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs might be just the American recipe you are searching for. This recipe serves 24 and costs 38 cents per serving. Watching your figure? This gluten free and pescatarian recipe has 63 calories, 4g of protein, and 5g of fat per serving. Several people made this recipe, and 351 would say it hit the spot. If you have worcestershire sauce, pepper, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a cheap hor d'oeuvre. It is brought to you by Alaska from Scratch. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is rather bad. Smoked Salmon Deviled Eggs, Smoked Salmon Deviled Eggs, and Deviled eggs with smoked salmon are very similar to this recipe.
Servings: 24
Ingredients:
2oz cream cheese, softened
12 eggs
2T fresh chives, minced (plus extra for garnish)
1T fresh lemon juice
2T mayonnaise
1/2t pepper
salt to taste
4oz smoked salmon
1/2c sour cream
2 dashes worcestershire sauce
Equipment:
food processor
plastic wrap
bowl
Cooking instruction summary:
Hard cook or hard boil your eggs and submerge in a cold water bath to cool. Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, worcestershire, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.* Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.
Step by step:
1. Hard cook or hard boil your eggs and submerge in a cold water bath to cool. Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, worcestershire, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.* Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.
Nutrition Information:
covered percent of daily need
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SMOKED SALMON DEVILED EGGS
