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
SMOKED SALMON DEVILED EGGS AND TOMATOES
I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.
Provided by Tejay
Categories Appetizers and Snacks Deviled Eggs
Time 2h
Yield 20
Number Of Ingredients 13
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. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
- Place the tomatoes, cut sides down, onto a paper towel to drain.
- Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
- Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 1.6 g, Cholesterol 122 mg, Fat 7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 177.3 mg, Sugar 0.7 g
SMOKED SALMON DEVILED EGGS
Provided by Ina Garten
Time 1h15m
Yield makes 16 appetizers
Number Of Ingredients 10
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
Found this in a Rachael Ray magazine and will make for a bar b q I'm having, differant from your regular deviled eggs, something a little more special. Made these and they are just as good as they looked. Only for those of you who like smoked salmon - but if you do you'll enjoy this. I used shortstuff's recipe #24799 to prepare the eggs and worked like a charm.
Provided by Bonnie G 2
Categories < 30 Mins
Time 20m
Yield 2 dozen, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, arrange eggs in a signle layer and add enough water to cover.
- Bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
- Drain then cover eggs with ice water.
- Let stand until cool to the touch.
- Peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
- Mash yolks add sourcream, salmon, and chives, season with salt and pepper. Spoon yolk mixture into egg white and dust with paprika.
- You may want to add more or less sourcream to get the yolk mixture to your desired consistancy.
Nutrition Facts : Calories 175.3, Fat 11.8, SaturatedFat 4, Cholesterol 428.2, Sodium 499, Carbohydrate 1.5, Fiber 0.3, Sugar 0.8, Protein 15.1
SMOKED SALMON DEVILED EGGS
Bring these Smoked Salmon Deviled Eggs to your next family get together. These Smoked Salmon Deviled Eggs include cream cheese, garlic and fresh parsley.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 190 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 9 g
SMOKED SALMON DEVILED EGGS
Smoked salmon, capers, and dill add a special touch to deviled eggs. Serve them for a brunch or pot luck~ they are sure to be a hit.
Provided by Susie D.
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Cut the eggs in half lengthwise. Place halves on serving plate. Gently remove the yolks. Mash the yolks. Add the mayonnaise, Dijon, finely diced salmon, lemon juice and pepper. Add dill to taste. Stir to blend.
- 2. Use a large star tip and gently pipe filling into the half eggs. Top each egg with a caper and the optional tiny garnish of smoked salmon.
- 3. Chill at least one hour to allow flavors to marry.
SMOKED SALMON DEVILED EGGS
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. -Marinela Dragan, Portland, Oregon
Provided by Taste of Home
Categories Appetizers Brunch
Time 50m
Yield 32 appetizers.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 129 calories, Fat 12g fat (3g saturated fat), Cholesterol 115mg cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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 Appetizers and Snacks 100+ Deviled Egg Recipes
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
SMOKED SALMON DEVILED EGGS
2010, Barefoot Contessa How Easy is That?, All Rights Reserved.
Provided by Ina Garten
Categories appetizer,eggs and dairy,fish,Party Favourites
Time 30m
Yield 16 servings
Number Of Ingredients 10
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.
More about "smoked salmon deviled eggs food"
SMOKED-SALMON DEVILED EGGS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Deviled EggsServings 8Total Time 30 mins
- In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
- Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
- Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
SMOKED SALMON DEVILED EGGS RECIPE - EASY LOW CARB …
From yummyinspirations.net
4.6/5 (7)Estimated Reading Time 2 minsServings 1
BAREFOOT CONTESSA | SMOKED SALMON DEVILED EGGS | RECIPES
From barefootcontessa.com
- 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 - FOOD NETWORK
From foodnetwork.co.uk
Servings 16Category Canapes
SMOKED SALMON “SCOTCH” DEVILED EGGS | FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 50 secsServings 6Total Time 16 mins
SMOKED SALMON DEVILED EGGS - RECIPE - FINECOOKING
From finecooking.com
SMOKED SALMON DEVILED EGGS - COMFORTABLE FOOD
From comfortablefood.com
5/5 (1)Total Time 20 minsCategory Appetizer, BrunchCalories 155 per serving
- Carefully remove the yolks from the eggs and put them in a medium mixing bowl. Use a fork to smash the yolks into a powder. Add the cream cheese and mayonnaise and mix together until smooth.
- Add the red onion, capers, dill and salt and pepper and stir together to combine. Use a spoon to fill the hollowed eggs with the yolk mixture, then roll up a piece of smoked salmon and place it decoratively in the yolk.
BEST SMOKED SALMON DEVILED EGGS - COOKING ON THE WEEKENDS
From cookingontheweekends.com
4.8/5 (12)Total Time 50 minsCategory AppetizerCalories 133 per serving
- Cut each of the salmon slices into 18 thin strips, about 1/2 to 1-inch wide. Roll each strip as tightly as possible to make a rose, and place them on a plate. Cover lightly with plastic wrap and set aside in the refrigerator.
- On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl.
- Spread out the "handful" of fresh dill sprigs on a large serving platter and then arrange the egg white halves on top. (The dill will keep them from wobbling.)
- Use a fork to mash the yolks, and then add the sour cream. Mash until you don't see any lumps from the yolks. Then add 2 tablespoons of the onion, tomato, chopped capers, 1 tablespoon of dill, mayonnaise, mustard, lemon juice, salt pepper and cayenne. Mix until everything is evenly incorporated.
SMOKED SALMON DEVILED EGGS RECIPE - WONKYWONDERFUL
From wonkywonderful.com
4.7/5 (9)Estimated Reading Time 2 minsServings 12
- Place eggs in 3.5 quart pot and cover with cold water. Bring to a full boil over medium/high heat. Once boiling; turn off heat and cover for 10 minutes. Run eggs under cold water. Let cool before peeling.
- Combine yolks, mayonnaise, sour cream, salt, pepper, lemon zest and dill. Stir with fork until smooth.
- Spoon mixture into egg whites. Top with smoked salmon, fresh dill, lemon zest and flaked sea salt before serving.
SMOKED SALMON DEVILED EGGS - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (1)Category AppetizerCuisine AmericanTotal Time 55 mins
- Hard-boil the eggs: In a saucepan large enough to fit all the eggs in a single layer, bring water to a boil (enough water to fully submerge the eggs). Turn down the heat and carefully lower each egg into the simmering water. Cover with a lid, simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water for 13-14 minutes. Rinse eggs in cold water and peel them.
- Cut each egg in half lengthwise. Remove egg yolks into another bowl and set aside. Refrigerate the egg whites while you make the filling.
- Make the filling: In the bowl, combine the egg yolks, mayo, dijon mustard, salt and pepper to taste. Whip using an electric mixer on medium-high speed until light and fluffy, about 1 minute. Fold in chopped the capers and chopped salmon. Cover and refrigerate for 30-40 minutes.
- Fill the egg whites with the egg yolk filling using a piping bag or a Ziploc bag. Garnish with paprika, smoked salmon, capers, and chives. Enjoy!
SMOKED SALMON DEVILED EGGS (KETO | LOW-CARB) - SIMPLY SO ...
From simplysohealthy.com
Cuisine AmericanTotal Time 15 minsCategory Appetizer, Main Course, SnackCalories 92 per serving
- Slice the eggs in half lengthwise. Scoop out the yolks and place in a medium-sized mixing bowl. Place whites on a platter.
- Using a fork, break up the yolks. Blend in sour cream one tablespoon at a time using a hand mixer. (A food processor will also work well for this.) Add the lemon juice, dijan mustard, and sea salt and mix in.
- Spoon the yolk mixtue into the egg whites, dividing evenly. Garnish with capers. Sprinke with extra red onion pieces and dill if desired. If not serving immediately, refridgerate in an airtight container.
SMOKED SALMON DEVILED EGGS - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (7)Total Time 34 minsCategory AppetizerCalories 62 per serving
- Bring a pot of water to a boil, then reduce the heat to low to ensure the water is no longer boiling. Use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath to chill. Once the eggs have cooled completely, peel them and slice in half lengthwise.
- To make the filling, add the yolks, mayonnaise, dijon mustard, lemon juice, shallot, dill, salt and pepper to a bowl. Stir everything together until it's completely smooth.
SMOKED SALMON DEVILED EGGS - SAVOR THE BEST
From savorthebest.com
Reviews 2Calories 79 per servingCategory Appetizers
- Scoop out the yolks and place them in a bowl. Add the mayonnaise and lemon juice then smash the mixture with a fork until it is smooth. If you want a perfectly smooth mixture then use an electric mixer.
EASY DEVILED EGGS WITH SMOKED SALMON - FOODNESS GRACIOUS
From foodnessgracious.com
Reviews 1Category AppetizerCuisine AmericanEstimated Reading Time 3 mins
- After 8 minutes, place the pot under running cold water until the hot water is removed and the eggs are sitting in cold water
SMOKED-SALMON DEVILED EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 30 mins
- In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
- Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
- Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
SMOKED SALMON DEVILED EGGS RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 2 minsServings 12Total Time 1 hr 20 mins
- In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil.
- Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
SCANDINAVIAN DEVILED EGGS WITH SMOKED SALMON MOUSSE ...
From electricbluefood.com
5/5 (1)Category AppetizerCuisine Scandinavian, SwedishTotal Time 30 mins
- Place the eggs (that must be at room temperature) in a pot and fill the pot with water until all the eggs are covered. Fresh eggs should stay on the bottom of the pot; replace any egg that might be floating.
- Set the pot on high heat and bring to a boil. When the water boils, lower the heat to medium-high and let boil for 8-10 minutes (depending on the size of the eggs). When 8-10 minutes have passed, drainthe water and rinse the boiled eggs under cold water until they cool to room temperature.
- While the eggs are cookin, you can prepare the smoked salmon mousse. Combine the cream cheese and smoked salmon in a container and blend until smooth. Since I use a hand blender, I usually cut the salmon slices in bits - alternatively you can just use a food processor and add the salmon slices whole. Finely mince the dill and add to salmon mixture, zest the lemon and add both the zest and juice. Stir to combine.
- When the eggs have cooled to room temperature, remove shells and cut in half lengthwise. Cut off a little slice from both sides in order to even out the egg's roundness in order to make a flat base to prevent eggs from capsizing. Fill a pastry bag with the salmon mousse and pipe onto each egg half. Decorate with fish roe, dill sprigs or extra lemon zest. Keep refrigerated until serving.
AVOCADO DEVILED EGGS - W/ SMOKED SALMON & DILL
From yummyaddiction.com
Servings 4Total Time 10 minsEstimated Reading Time 3 mins
- Place the yolks, avocado, mayonnaise, mustard, lime juice, dill, and spices in a food processor. Process until blended and smooth. Scoop the mixture into a bag and pipe into the empty egg halves. Top each egg half with some smoked salmon and garnish with some dill. Enjoy!
THE BEST SMOKED SALMON DEVILED EGGS | THAT LOW CARB LIFE
From thatlowcarblife.com
5/5 (1)Total Time 10 minsCategory SnacksCalories 216 per serving
- Peel the hard boiled eggs and slice in half. Remove the yolks to a small bowl and set whites aside.
- Add the mayonnaise, cream cheese, dijon mustard, and salt to the bowl with the yolks and use a fork to mash it all together until smooth and creamy.
SMOKED SALMON DEVILED EGGS RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
5/5 (3)Total Time 20 minsCategory Appetizer, Party FoodCalories 62 per serving
- Peel the eggs and cut each in half. Carefully take out the yolks and place them into a food processor. Add smoked salmon, cream cheese, salt and pepper and freshly squeezed lemon juice and process until smooth.
- Taste it and add more seasoning, if needed. You can also stir in spicy mustard (optional) at this stage.
- Fill each egg half with the salmon mousse. Cut salmon into small strips. Cut a lemon slice into tiny triangles (like when cutting a cake). Arrange these on the filled eggs and season with black pepper and sweet paprika.
SMOKED SALMON DEVILED EGGS RECIPE | HANK SHAW
From honest-food.net
5/5 (2)Total Time 25 minsCategory Appetizer, SnackCalories 330 per serving
- Slice the boiled eggs lengthwise and pop out the yolks. Mix the yolks with the mustard, mayo, smoked salmon, shallot, Tabasco and lemon juice and mash into a paste. Add salt and black pepper to taste.
DEVILED EGGS WITH SMOKED SALMON, CAPERS, AND PICKLED ...
From foodologygeek.com
Ratings 1Category Appetizer, Holiday, SnackCuisine AmericanTotal Time 30 mins
- Add all of the ingredients to a non-reactive bowl (glass or plastic). Toss and let sit for about 20 minutes.
- If you are using the piping bag and the number 21 star tip, assemble and fill the piping bag with the filling mixture.
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