SMOKED SALMON DEVILED EGGS
Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
- Tap egg to crack shell; roll egg between hands to loosen shell, then peel. 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.
- Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
- Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR
Categories Egg Herb Appetizer Low Carb Salmon Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
- Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
SMOKED SALMON DEVILED EGGS
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. -Marinela Dragan, Portland, Oregon
Provided by Taste of Home
Categories Appetizers Brunch
Time 50m
Yield 32 appetizers.
Number Of Ingredients 16
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving., For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.
Nutrition Facts : Calories 129 calories, Fat 12g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SALMON SCRAMBLED EGGS
Combine egg and salmon sprinkled with cheese to make delicious skillet dinner - ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 2
Number Of Ingredients 9
Steps:
- Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
- Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
- Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.
Nutrition Facts : Calories 380, Carbohydrate 3 g, Cholesterol 490 mg, Fiber 0 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 2 g
SMOKED SALMON STUFFED EGGS
Make and share this Smoked Salmon Stuffed Eggs recipe from Food.com.
Provided by Boomette
Categories Very Low Carbs
Time 27m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
- Cut the eggs in half and remove the yolks.
- In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
- Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.
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