Deviled Eggs with Salmon & Sour Cream
The subtle taste of the smoked salmon and capers make are a great twist to the classic deviled egg recipe!
5 mins Cook Time
10 mins Yield: 10 servings
- 5 Eggland's Best Eggs
- 2 oz. smoked salmon, finely chopped
- 1 tablespoon capers; finely chopped
- 2 tablespoons red onion, finely chopped
- 1 1/2 tablespoons fat-free sour cream
- 1 tablespoon veganaise or low-fat mayonaise
- Dash of Tabasco sauce
- Dash of lemon juice
- Salt and Pepper to taste
Hard-cook 5 eggs; remove from shell and pat dry; cut each egg in half.
Remove yolks from eggs and place in a medium-size bowl; add salmon, capers, red onion, sour cream, veganaise (or mayonaise), tabasco and lemon juice and mix well until all ingredients are well combined; add salt and pepper to taste.
Spoon yolk mixture back into egg whites; garnish with fresh-cut chives and enjoy.
Notes and Suggestions
Veganaise can be found at many organic food stores. If you wish to replace in this recipe, you may use regular or low-fat mayonaise.
Try this recipe with Eggland's Best Hard Cooked and Peeled eggs. Already cooked and peeled and ready for this great recipe!
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