Deviled Eggs with Smoked Salmon and Herbs

Deviled Eggs with Smoked Salmon and Herbs Recipe
Photo: Sang An; Styling: Pam Moris
Use any combination of herbs you like for this easy and tasty starter.


8 servings (serving size: 2 stuffed egg halves)

Recipe from

Cooking Light

Nutritional Information

Calories 95
Fat 5.8 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 1 g
Protein 8.1 g
Carbohydrate 2.6 g
Fiber 0.0 g
Cholesterol 214 mg
Iron 1 mg
Sodium 295 mg
Calcium 44 mg


8 large eggs
1/4 cup fat-free sour cream
1 tablespoon chopped fresh chives
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh dill
1/4 teaspoon freshly ground black pepper
2 ounces cold-smoked salmon, finely chopped
16 small dill sprigs (optional)
16 small tarragon sprigs (optional)


1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.

Jeanne Kelly,

Cooking Light

April 2010
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