Smoked Salmon Deviled Eggs recipe
1/2 cup sour cream
2 oz cream cheese, at room temperature
2 Tablespoon mayonnaise
1 Tablespoons fresh lemon juice
2 dashes Worcestershire sauce
2 Tablespoons fresh chives, minced
4 oz smoked salmon
1/2 teaspoon pepper
salt to taste
paprika to garnish
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To hard boil the eggs, place the eggs into a saucepan and cover with water.
Bring the water to a boil and boil the eggs for 10 minutes.
Submerge in cold water bath to cool.
Peel the eggs, and use a sharp knife to cut them in half lengthwise.
Gently remove the yolks and place into a food processor.
Add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire, chives, salmon, and pepper.
Pulse in the food processor until creamy and smooth.
Do a taste test and season with salt as needed.
Place the mixture into a piping bag fitted with a fancy tip. Pipe the salmon egg mixture into the egg whites.
Sprinkle on paprika to garnish.
Cover carefully with plastic wrap and refrigerate for at least 30 minutes.
*Optional: Lay the eggs onto a bed of leafy greens and garish with fresh herbs for a beautiful presentation. Very nice serves with lemon wedges as well.