Smoked Salmon Deviled Eggs
by Allison Ehri Kreitler
These ultimate deviled eggs transform your Easter finds into party-food favorites. To dress them up for a brunch or other gathering, top each egg with a small dollop of salmon roe.
Yields 12
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6 large hard-cooked eggs
4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
1/4 cup thinly sliced fresh chives
1/4 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. capers, rinsed and finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. packed finely grated lemon zest
Freshly ground black pepper
Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.
Serving Suggestions
Serve with
Spicy Bloody Marys.
nutrition information (per serving):
Calories
(kcal):
80;
Fat
(g):
7;
Fat Calories
(kcal):
60;
Saturated Fat
(g):
1.5;
Protein
(g):
5;
Monounsaturated Fat
(g):
2;
Carbohydrates
(g):
1;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
290;
Cholesterol
(mg):
110;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 102
, pp. 25
October 29, 2009
