Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

alaskafromscratch.com

Yield: 24 deviled eggs

Adapted from Ina Garten via Food Network

Ingredients

• 12 eggs
• 1/2c sour cream
• 2oz cream cheese, softened
• 2T mayonnaise
• 1T fresh lemon juice
• 2 dashes worcestershire sauce
• 2T fresh chives, minced (plus extra for garnish)
• 4oz smoked salmon
• 1/2t pepper
• salt to taste

Instructions

1. Hard cook or hard boil your eggs and submerge in a cold water bath to cool.
2. Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor. To the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, worcestershire, chives, salmon, and pepper. Pulse in the food processor until smooth. Taste and season with salt as needed.*
3. Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured). Cover carefully with plastic wrap so as not to smash the filling and refrigerate for at least 30 minutes. Sprinkle with minced chives and serve with lemon wedges.

Notes

*The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use. Smoked salmon is often salty on its own, so be sure and taste the filling after you've added the salmon before adding more salt.