Smoked Salmon Deviled Eggs

Name: Smoked Salmon Deviled Eggs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon capers; 2 Tbsps Dijon mustard; 12 eggs; 1 teaspoon finely chopped fresh dill weed; 24 servings Fresh dill weed; 3 Tbsps mayonnaise or salad dressing; 59 milliliters 1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about; 2 Tbsps sour cream; 0 teaspoons white pepper

You can never have too many hor d'oeuvre recipes, so give Smoked Salmon Deviled Eggs a try. This recipe serves 24. One serving contains 40 calories, 3g of protein, and 3g of fat. This recipe is typical of American cuisine. Head to the store and pick up dill weed, pepper, eggs, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.

Ingredients you will need

Water

Egg

Tap egg to crack shell; roll egg between hands to loosen shell, then peel.

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Roll

Egg

Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.

Ingredients you will need

Mayonnaise

Sour Cream

Dill

Egg Whites

Mustard

Pepper

Salmon

Egg Yolk

Egg

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Bowl

Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag.

Ingredients you will need

Egg Yolk

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Ziploc Bags

Pastry Bag

Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.

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Egg Whites

Egg Yolk

Equipment you will use

Ziploc Bags

Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.

Ingredients you will need

Dill

Capers

Equipment

Ingredients

Servings:

finely chopped fresh dill weed 24servings

Fresh dill weed 3Tbsps

mayonnaise or salad dressing 59milliliters

1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 2Tbsps

sour cream 0teaspoons

white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.