SMOKED SALMON DEVILED EGGS WITH DILL
My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. -Charlotte Giltner, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 92mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SMOKED SALMON & DILL DEVILED EGGS
Take this perennial party food and give it an upscale twist with smoked salmon. Your guests will be delighted with the results. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- Cut eggs lengthwise in half. Remove yolks; set whites aside. , In a small bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 147mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SMOKED SALMON DEVILLED EGGS
Smoked salmon devilled eggs are such delightful finger food. Dill and salmon flavours pair exceptionally well with the creamy texture of devilled egg yolks. Make a day ahead for an easy appetizer.
Categories Appetizers & Canapés
Time 15m
Yield Serves: 24
Number Of Ingredients 9
Steps:
- Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside.
- Mash yolks with fork; stir in salmon, mayonnaise, dill, capers, dijonnaise, lemon juice and pepper. Spoon or pipe yolk mixture into egg white halves. Garnish with smoked salmon and/or dill, if desired.
- Serve immediately or store, covered, in refrigerator. Serve within two days.
Nutrition Facts :
SALMON DILL DEVILED EGGS APPETIZER
This was orinally a recipe from Emeril Lagasse, which I cut in half and made a couple of minor changes.
Provided by Alan Leonetti
Categories Very Low Carbs
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Slice the eggs in half lengthwise.
- Carefully remove the yolks.
- Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
- Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
- Stir to blend thoroughly.
- Spoon heaping amounts of the mixture into the egg whites.
- Cover and chill for at least 1 hour before serving.
- Sprinkle with chopped dill before serving.
Nutrition Facts : Calories 59.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 108.8, Sodium 137.4, Carbohydrate 1, Sugar 0.5, Protein 4.2
SMOKED SALMON DEVILED EGGS
Deviled eggs stuffed with smoked salmon make a delicious appetizer - ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 110 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
SALMON DEVILED EGGS WITH HOMEMADE MAYONNAISE
This is a recipe my mother, who is French, has used for years. It is awesome and easy. A delicious twist on the traditional deviled eggs.
Provided by DCTINK
Categories Appetizers and Snacks Deviled Eggs
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
- Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
- To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 0.7 g, Cholesterol 113.2 mg, Fat 7.9 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 61.4 mg, Sugar 0.3 g
SMOKED SALMON DEVILED EGGS
These go quickly at gatherings, so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.
Provided by wontonsushi
Categories Deviled Eggs
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 0.5 g, Cholesterol 93.5 mg, Fat 3.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 203.8 mg, Sugar 0.2 g
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