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APPETIZER
FINGER FOODS:
Smoked Salmon Deviled Eggs
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Smoked
Salmon Deviled Eggs |
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A favorite...
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1
dozen |
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hard- boiled large eggs, peeled |
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¼
cup |
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mayonnaise (or more to taste) |
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2
Tbs |
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dijon mustard |
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4
ounces |
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smoked salmon, finely chopped (plus a
little extra for garnish) |
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1
tsp |
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fresh lemon juice |
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1
tsp |
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freshly ground black pepper |
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freshly chopped dill to taste (or dried) |
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capers, rinsed and drained |
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1 |
Slice eggs
in half lengthwise and carefully remove the
yolks. Mash the yolks and then add the
mayonnaise, dijon, salmon, lemon juice and
pepper. Add dill to taste. If you're using
fresh, you will not need as much as the dried to
add flavor. Stir to blend. |
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2 |
Pipe the
filling into the egg halves, using a large star
tip, and then top each with a caper at the peak,
plus a tiny piece of smoked salmon, if desired. |
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3 |
Refrigerate
these for at least an hour before serving to
give the flavors a chance to meld. |
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Yield: 24
appetizers |
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Cooking Tips |
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*To hard-boil eggs,
place eggs in a large saucepan with cold water. Bring to
a boil, then cover, remove from heat and let sit for 15
minutes. Cool and then peel. |
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Recipe Source |
| "HoschtonQueen"
SLBB |
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this Recipe
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