Salmon Dill Deviled Eggs Appetizer Food

SMOKED SALMON & DILL DEVILED EGGS

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.

SMOKED SALMON DEVILLED EGGS

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.

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 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.

SALMON DILL DEVILED EGGS APPETIZER

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.

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.