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!
Deviled Eggs with Smoked Salmon and Herbs
Use any combination of herbs you like for this easy and tasty starter.
Yield: 8 servings (serving size: 2 stuffed egg halves)
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Amount per serving
- Calories: 95
- Fat: 5.8g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1g
- Protein: 8.1g
- Carbohydrate: 2.6g
- Fiber: 0.0g
- Cholesterol: 214mg
- Iron: 1mg
- Sodium: 295mg
- Calcium: 44mg
- 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.
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