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
Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs
Prep Time
30 min
Cook Time
20 min
Yield
32 appetizers
Ingredients
- 16 hard-boiled large eggs
- 4 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 2 tablespoons snipped fresh dill
- 1 tablespoon capers, drained and finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon horseradish sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon freshly ground pepper
- 3/4 cup flaked smoked salmon fillet
- SAUCE:
- 1 cup mayonnaise
- 1/4 cup plus 2 tablespoons ketchup
- 1 tablespoon horseradish sauce
- 1 tablespoon prepared mustard
Directions
- 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, garnish with additional flaked smoked salmon; serve with sauce.
Nutrition Facts
1 stuffed egg half: 129 calories, 12g fat (3g saturated fat), 115mg cholesterol, 180mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.
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