Smoked Salmon Deviled Eggs
"Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm."
photo by Bonnie G #2
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 dozen
- Serves:
- 6
ingredients
- 12 large eggs
- 3 tablespoons sour cream
- 1⁄2 cup smoked salmon, finely chopped
- 3 tablespoons fresh chives, finely chopped
- 1⁄4 cup capers, chopped
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 1⁄4 teaspoon paprika, for dusting
directions
- In a large pot, arrange eggs in a signle layer and add enough water to cover.
- Bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
- Drain then cover eggs with ice water.
- Let stand until cool to the touch.
- Peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
- Mash yolks add sourcream, salmon, and chives, season with salt and pepper. Spoon yolk mixture into egg white and dust with paprika.
- You may want to add more or less sourcream to get the yolk mixture to your desired consistancy.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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