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
PICNIC STUFFED EGGS
My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
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.
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.
STUFFED EGGS
I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!
Provided by Raakhee.D
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
- Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
- Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g
SMOKED SALMON PINWHEELS
You need only 10 minutes to throw together these elegant party appetizers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
- Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
- To serve, cut into 1-inch pieces. Place cut side up on serving platter.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg
SPINACH & CHEESE STUFFED EGGS
Make and share this Spinach & Cheese Stuffed Eggs recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Remove yolks from the eggs and mash, Combine with the finely chopped spinach, cheese, nutmeg,dash of pepper Stir in the milk& mayo, mix well.
- Spoon a well rounded tbsp of the mixture into each half egg, cover& chill until serving (up to 24 hours).
SMOKED SALMON, CREAM CHEESE, AND DILL STUFFED EGGS
Categories Food Processor Egg No-Cook Quick & Easy Cream Cheese Salmon Dill Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 7
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt 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 whites, mounding it, and garnish eggs.
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