I am not supposed to eat eggs that often. So when I have the opportunity to eat them , I want to make sure that the eggs prepared must be worth the priviledge of partaking yet another egg * wink . I found this egg recipe with two of my favorite ingredients...salmon and sour cream :p and you can guess..I can't wait to savor them ! But instead of using smoked salmon , I used pan seared salmon for the fillings . It tasted just as good :) Trust me , this is good. I made 4 halves pieces , two for WB and two for myself. I packed the eggs with the mouth-watering filling . I wish I could have these every day ....seriously, the salmon goes well with the sour cream and the italian parsley adds herb-y flavors to the fillings ! It is healthier to use sour cream than mayonaise.
This recipe is taken from Bon Appétempt. It is so easy to whip up. Smoked Salmon Stuffed Eggs are great as a starter or hors d'oeuvres . This is something like the deviled egg but tastes better. It uses sour cream instead of mayonaise . This has salmon as one of the ingredients for the fillings and it really tastes fantastic. After having tasted it, I will definitely make this for my next potluck party :) I am sure my cell group people will love this ! It is always the case when you are forbidden to partake eggs :p I served this not as a starter but as a side dish for my fish salad. I don't feel guilty when having this , for it is a perfect and well balanced meal for me.
Smoked Salmon Stuffed Eggs via Bon Appétempt
12 large eggs
1/2 cup sour cream
3/4 teaspoon kosher salt
1/2 cup (3 oz.) diced cold smoked salmon * I pan seared the salmon
2 tablespoons finely chopped chives, plus small tips for garnish
2 tablespoons choppsed chervil, plus small sprigs for garnish * I used chives and Italian parsley
Freshly ground black pepper
Put the eggs in a large pot and cover with cold water. Bring the water to a boil, cover the pot, and remove it fromt the heat. Exactly 18 minutes later, pour the hot water out and run cold water into the pot until the eggs are cool. Peel the eggs.
Cut the eggs in half lengthwise and remove the yolks. For a very smooth and creamy filling, push the yolks through a sieve with the back of a spoon; otherwise, just mash them with a fork in a mixing bowl. Beat in the sour cream and salt, then stir in the salmon, chives, chervil, and as much black pepper as you like. Spoon the filling back into the hollows of the whites. Cover and refrigerate the eggs until you are ready to serve. Garnish with the chive tips and chervil sprigs.
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