Smoked Salmon Deviled Easter Eggs

Cooking With Rania - "Recipes for Spring"
KDKA Pittsburgh Today Live 3/21/2012

Get The Recipe—Rania's recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Smoked Salmon Deviled Easter Eggs

8 large hard boiled eggs
˝ cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces smoked salmon, minced very fine
Sea salt and freshly ground black pepper to taste
2 ounces salmon roe

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy.

Fill a pastry bag fitted with a large star tip with the smoked salmon filling. Pipe the mixture into the egg whites. Cover loosely with plastic wrap and refrigerate for 30 minutes.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

KitchenNet Inventory Close Out Sale
Copyright © 2018™