Options

Format:
Include:
PRINT
Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Deviled Eggs with Smoked Salmon and Two Mustards

These luxurious deviled eggs are surprisingly gentle (the crème fraîche mellows the mustards).

Sunset MARCH 2011

  • Yield: Serves 6 (serving size: 2 halves)
  • Total:50 Minutes

Ingredients

  • 1/4 teaspoon sweet paprika
  • 1 green onion, minced
  • 2 ounces smoked salmon, finely chopped
  • Salt and pepper
  • 6 large hard-cooked eggs, peeled and halved lengthwise
  • 1 tablespoon finely snipped fresh chives

Preparation

1. Stir together crème fraîche, mustards, garlic, lemon juice, cayenne, paprika, green onion, and smoked salmon in a medium bowl. Season with salt and pepper.

2. Scoop out egg yolks and put in a bowl. Mash yolks with a fork and stir in crème fraîche mixture.

3. Spoon yolk mixture into egg white halves and sprinkle with chives.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 64%
  • Protein: 8.5g
  • Fat: 9.5g
  • Saturated fat: 4.1g
  • Carbohydrate: 1.9g
  • Fiber: 0.1g
  • Sodium: 222mg
  • Cholesterol: 223mg
advertisement

Go to full version of

Deviled Eggs with Smoked Salmon and Two Mustards recipe

advertisement