Use any combination of herbs you like for this easy and tasty starter.
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)
How to Make It
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.
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.
I made these for our Cooking Light Virtual Supper Club. Here's the link- http://whistlestopcooking.blogspot.com/2011/10/cooking-light-halloween-spooky-feast.html
There is something about a deviled egg with the flavor of fish... a little spooky. They were good and I would make them again!
Made CL's entire "Glorious Easter Menu" with carrot soup, ham, etc., and these were very good. Omitted tarragon out of preference but the fresh dill was awesome and made me want to grow my own too. Added a little more sour cream and mayo as it appeared to be a little dry. Nice presentation.
Made these for Thanksgiving yesterday, and they were good, just nothing special. I will make again, but next time I will reduce the salmon, as the eggs were a bit on the salty side. My friend made deviled eggs for her party years ago, with relish in it, and those were a lot better.
Excellent and elegant. I left out the tarragon, but did use the chives and dill. I loved the tang that the sour cream gave it. I think I might add a little salt next time, and maybe some lemon juice. Overall - an excellent recipe that I will definitely make again. Served with CL penne and tuna salad.
These were very easy to make, can be made ahead, and look beautiful, especially for a Spring meal. I omitted the tarragon and they were still good. Next time I will make a full dozen so I can fill up all of the indents on my deviled egg tray!
This was simple, straight forward and delicious. It was especially nice for using up some of our Easter Eggs. I did leave the dill out since we don't care for it, and the fresh tarragon and chives were flavorful on their own.
This was my first time cooking for Easter and I wanted something a little different then the usual to nibble on while we waited. I tried this recipe and it was quick, easy and delicious... even though I forgot the tarragon. This is a wonderful dish to make for special occasions... and the smoke salmon is execellent with this dish. If you love deviled eggs, you've got to give this recipe a go.