Deviled eggs with smoked salmon, fennel and capers
Deviled eggs with smoked salmon, fennel and capers
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 8
Ingredients
4 hard-boiled eggs, cooled, peeled, halved lengthwise 2 tablespoons light sour cream 2 teaspoons light mayonnaise 2 tablespoons finely minced fennel 2 tablespoons minced smoked salmon 2 teaspoons minced red onion 2 teaspoons drained capers Salt Freshly ground pepper 1 teaspoon snipped chives, for garnish
Preparation

Step 1 Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).

Step 2 Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.

Description
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