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.
Deviled Eggs with Smoked Salmon and Herbs
Thymekeeper Posted: 11/25/10
Shak30 Posted: 04/04/10
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.
RenoTX Posted: 04/22/10
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.
Mleigh Posted: 04/05/10
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!
Kalibra Posted: 06/16/10
I made these for Easter and they were so good. It made me appreciate and want to grow dill so bad. My guests loved them. I only wished mine looked as good as the image. :-)
KnitWrite Posted: 04/04/10
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.
efgrady Posted: 03/28/10
Just made this last night for a spring-themed party - it was delicious!! I made it just as written.
EllenFL Posted: 04/25/11
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.
SandiMcMc Posted: 01/01/12
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!