Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jeanne Kelly
Recipe by Cooking Light April 2010

Gallery

Credit: Sang An; Styling: Pam Moris

Recipe Summary

Yield:
8 servings (serving size: 2 stuffed egg halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

95 calories; fat 5.8g; saturated fat 1.6g; mono fat 2.1g; poly fat 1g; protein 8.1g; carbohydrates 2.6g; cholesterol 214mg; iron 1mg; sodium 295mg; calcium 44mg.
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