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Deviled Eggs with Smoked Salmon and Herbs

Photo: Sang An; Styling: Pam Moris
Yield 8 servings (serving size: 2 stuffed egg halves)
Use any combination of herbs you like for this easy and tasty starter.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.