Deviled Eggs With Smoked Salmon And Green Onions Recipes

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

SMOKED SALMON DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
• Add cream cheese spread, dressing and mustard; mix well. Stir in salmon, pickles and onions.
• Spoon yolk mixture into egg whites; sprinkle with parsley.
• Refrigerate 20 min.

SMOKED SALMON DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving., For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon mixture; serve with sauce.

SMOKED SALMON DEVILED EGGS

Steps:

• In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
• Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
• Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
• Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with capers and dill weed.

SMOKED SALMON DEVILED EGGS WITH DILL

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise and seasonings; gently stir in salmon. Spoon or pipe into egg whites; top with dill. Refrigerate, covered, until serving.

DEVILED EGGS WITH SMOKED SALMON AND GREEN ONIONS

Steps:

• Cook potato in pot of boiling salted water until very tender, about 10 minutes. Drain. Cool potato.
• Meanwhile, place eggs in medium saucepan; cover with water. Bring to boil. Cover; remove from heat and let stand 15 minutes. Drain. Rinse eggs with cold water until cool. Peel off shells. Halve eggs lengthwise. Reserve 3 egg yolks for another use. Combine remaining 3 yolks, potato, oil, lemon juice and mustard in medium bowl. Mash with fork until well blended. Stir in 2 tablespoons salmon and 1 1/2 tablespoons green onions. Season to taste with salt and pepper.
• Divide potato-and-yolk mixture among hard-boiled egg white halves, mounding slightly. (Eggs can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.) Garnish eggs with 2 tablespoons salmon and 1 1/2 tablespoons green onions.

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Cut eggs in half lengthwise and scoop out yolks. Mash the yolks with a fork in a small mixing bowl. Mix in the smoked salmon, mayonnaise, lemon juice, yellow mustard, 1 teaspoon dried dill, and the salt and pepper, combining well.
• Spoon or pipe the yolk mixture into the egg whites and sprinkle with paprika and a bit of additional dried dill.
• Carefully cover with plastic wrap and refrigerate until serving.

EASY SMOKED SALMON DEVILED EGGS

Steps:

• Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter.
• Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.

SCRAMBLED EGGS WITH ONIONS AND SMOKED SALMON

Steps:

• Whisk eggs, 1 tablespoon dill, salt and pepper to blend in large bowl. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add onion and sauté until beginning to soften and color, about 3 minutes. Add egg mixture; reduce heat to medium and stir until eggs are barely set, about 2 minutes. Dot eggs with bits of cream cheese; continue cooking until eggs are softly set and cheese melts, about 2 minutes. Transfer to platter. Top with dollop of sour cream, if desired. Garnish with salmon. Sprinkle with remaining 1/2 tablespoon dill.