Smoked Salmon Deviled Eggs
Smoked salmon brings a touch of elegance to this classic appetizer.
- 12 eggs
- 1/2 cup (125 mL) mayonnaise
- 2 oz (60 g) cream cheese, softened
- 1/2 tbsp (7 mL) Dijon mustard
- 2 tsp (10 mL) finely chopped fresh dill weed
- 1 tsp (5 mL) white wine vinegar
- 1/2 tsp (2 mL) salt
- 8 oz (250 g) cold-smoked salmon, divided
- Snipped fresh dill weed for garnish (optional)
Arrange the eggs in the 12” (30-cm) Steamer. Fill the All-Purpose Pot with water and bring to a boil over medium-high heat. When the water comes to a boil, place the steamer onto the pot. Cover and allow the eggs to steam for 16 minutes. Remove the steamer and run the eggs under cold water. Allow the eggs to cool completely in the refrigerator before peeling.
Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a Classic Batter Bowl; set the whites aside. Mash the yolks with the Mix 'N Masher. Stir in the mayonnaise, cream cheese, mustard, dill weed, vinegar, and salt until well blended. Finely chop the salmon using a Chef's Knife, reserving a large piece for garnish. Add the chopped salmon to the yolk mixture; mix well.
Attach the open star tip to the Easy Accent® Decorator; fill with the yolk mixture. Pipe the mixture into the whites. Thinly slice the reserved piece of salmon and garnish eggs. Sprinkle with additional dill weed, if desired. Refrigerate for at least 30 minutes to allow flavors to blend.
- 24 servings of 1 appetizer
Nutrients per serving:
Calories 90, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 110 mg, Carbohydrate 0 g, Protein 5 g, Sodium 190 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 high-fat meat (0 carb)
Cold-smoked salmon is cured in a mixture of salt, sugar and spices. It is sliced paper-thin and can be found in a vacuum pack in the fish department of most major grocery stores.
Make-Ahead: Eggs can be prepared and garnished up to 1 day in advance. Cover loosely with plastic wrap and refrigerate.