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Smoked Salmon Deviled Eggs

Posted By Carol Kicinski On March 31, 2015 @ 8:00 am In Breakfast & Brunch | 2 Comments

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs


12 hard-boiled eggs
6 tablespoons sour cream or dairy-free sour cream
3 tablespoons mayonnaise
3 ounces cream cheese or dairy-free cream cheese, at room temperature
1 ½ tablespoons fresh lemon juice
3 tablespoons minced chives
3 tablespoons minced fresh dill, plus sprigs for garnish
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 ounces smoked salmon or lox


Peel the eggs and cut in half lengthwise. Remove the yolks carefully and place in a mixing bowl. Smash the yolks with a fork. Add the sour cream, mayonnaise, cream cheese, lemon juice, chives, minced dill, salt, and pepper. Mix well.

Place egg whites on a serving platter. Spoon or pipe the yolk mixture into the egg whites. Cut the salmon into thin strips and lay on top of the yolk mixture. Garnish with sprigs of fresh dill. Cover with plastic wrap and refrigerate until ready to serve. (Can be made up to 1 day ahead.)


Makes 24 Smoked Salmon Deviled Eggs.

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