Saturday, October 29, 2011

Salmon Dill Devilled Eggs

Based on a recipe by Emeril Lagasse.

1 dozen hard-boiled large eggs, peeled
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces smoked salmon, finely chopped
2 teaspoons chopped fresh dill, plus more for garnish
1 teaspoon fresh lemon juice
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Slice the eggs in half lengthwise and carefully remove the yolks.
Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper, and salt. Stir to blend. Spoon the mixture into the egg whites. Cover and chill for at least 1 hour before serving. Sprinkle with chopped dill before serving.
Yield: 2 dozen

No comments:

Post a Comment