Friday, July 9, 2010

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

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