Devilled Eggs with Smoked Salmon
Devilled Eggs with Smoked Salmon
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  • 6 eggs
  • 1/4 cup (60 ml) sour cream
  • 1 teaspoon (5 ml) chopped fresh dill
  • 1/4 teaspoon (1 ml) ground fennel seeds
  • 2 oz (60 g) thinly sliced smoked salmon, cut into 12 2-inch (5-cm) squares
  • Fresh dill fronds
  • Salt and pepper
  • Preparation
  • Place the eggs in a saucepan and cover with at least 5 cm (2 inches) of cold water. Bring to a boil over high heat. As soon as water reaches a boil, cover the pan and remove from the heat. Let sit off the heat for 12 minutes. Remove the eggs from the hot water and plunge them into ice water to stop the cooking. Peel the eggs.
  • Cut the eggs in half lengthwise and remove the yolks.
  • In a small food processor or using a fork, combine the yolks, sour cream, dill and fennel seeds until smooth. Season with salt and pepper.
  • Line the cavity of each egg half with a smoked salmon slice, leaving the corners hanging over the sides. Spoon the yolk mixture into the egg halves. Garnish with a dill frond.
  • Description
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