Smoked Salmon Deviled Eggs With Sour Cream & ChivesExtract from D'Lish Deviled Eggs • By Kathy Casey • Published by Andrews McMeel Publishing
D'Lish Deviled Eggs
You can use either hard- or cold-smoked salmon in these elegant but surprisingly easy stuffed eggs. If you are using cold-smoked salmon or lox, a tiny piece on top of each egg adds extra flair. Pair these up with a gorgeous fresh arugula and roasted beet salad. Now, that’s a lunch!
- MissCindy favorited Smoked Salmon Deviled Eggs With Sour Cream & Chives 25 Nov 14:09
- Andrews McMeel published his project Smoked Salmon Deviled Eggs With Sour Cream & Chives 11 Sep 18:17
You Will Need
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, garlic, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the chives and salmon until evenly mixed in. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. To make the topping, in a small bowl, mix the chives, onion, and vinegar, if desired. Top each egg half with about 3/4 teaspoon of the mixture.