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.