Salmon Devil Eggs

  • 6 large eggs, hard-boiled
  • 3 oz. thinly sliced smoked salmon
  • 2 oz. cream cheese, softened
  • 2 Tbsp sour cream
  • 1/2 tsp fresh lemon juice
  • 2 Tbsp minced fresh dill
  • Dill sprigs for garnish image placeholder

Place eggs in a saucepan, cover with cold water and bring to a rolling boil over medium-high heat. Immediately turn off the heat, cover and let stand for 15 minutes. The secret to perfect deviled eggs is in the cooking. Do not boil eggs or cook to long. Cut a paper-thin slice off both ends of eggs, and halve eggs crosswise.

In a small food processor blend egg yolks, salmon, cream cheese, sour cream, lemon juice, and pepper to taste until smooth. Add minced dill and process until mixture is just combined. Transfer filling to a pastry bag fitted with a large leaf or other decorative tip. Just before serving, pipe filling into egg whites, mounding it, and garnish with Dill sprigs.

Servings: 12
Submitted by: Recipe Group Member

  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder

  • print page button