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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins
Serves
24

D'Lish Deviled Eggs
Makes 24

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!

Posted by Andrews McMeel Published See Andrews McMeel's 48 projects » © 2018 Kathy Casey / Andrews McMeel Publishing · Reproduced with permission. · From D’lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing 2013
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  • Step 1

    Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

  • Step 2

    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.

  • Step 3

    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.

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