Appetizers & Snacksbettycrocker5.0
Smoked Salmon Deviled Eggs
Deviled eggs stuffed with smoked salmon make a delicious appetizer – ready in an hour.
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
📝 Preparation Steps
1
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.
eggs12
2
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.
eggs12sour cream2 tablespoonsfinely chopped fresh dill weed1 teaspoonFresh dill weed
3
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.
4
Refrigerate at least ⏱️ 30 minutes or up to ⏱️ 24 hours before serving. Just before serving top with capers and dill weed.
capers1 teaspoonfinely chopped fresh dill weed1 teaspoonFresh dill weed
Nutrition Facts
calories
60
fat Content
0
serving Size
1 Serving
fiber Content
0 g
sugar Content
0 g
sodium Content
90 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
110 mg
carbohydrate Content
0 g
saturated Fat Content
1 g
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