Deviled Eggs with Smoked Salmon and Herbs

Photo: Sang An; Styling: Pam Moris

Use any combination of herbs you like for this easy and tasty starter.

Yield: 8 servings (serving size: 2 stuffed egg halves)
Recipe from Cooking Light

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Nutritional Information

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

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)

Preparation

  1. 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. 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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