Deviled Eggs with Smoked Salmon and Herbs

Deviled Eggs with Smoked Salmon and Herbs
Photo by Sang An


  • 2 ounces cold-smoked salmon, finely chopped
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons minced fresh tarragon
  • ¼ cup fat-free sour cream
  • 16 small tarragon sprigs (optional)
  • + 4 more ingredients
    • 2 teaspoons minced fresh dill
    • 8 large eggs
    • 16 small dill sprigs (optional)
    • 1 tablespoon chopped fresh chives

1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. 2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork u...

View full recipe at My Recipes


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