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Monday, April 1

Smoked salmon deviled eggs with sour cream & chives

3 tablespoons
Sour cream
3 tablespoons
Mustard, Dijon
½ teaspoon
Garlic, minced
1 teaspoon
¼ teaspoon
Chives, thinly sliced
2 tablespoons
Salmon, smoked, minced
¼ cup
Chives, thinly sliced
3 tablespoons
Onions, red, finely minced
3 tablespoons
Vinegar, seasoned rice
1 tablespoon
  1. Twelve hard boiled eggs.
  2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
  3. Set the white halves on a platter, cover, and refrigerate. 
  4. With a fork, mash the yolks to a smooth consistency. 
  5. Add the mayonnaise, sour cream, mustard, garlic, and salt; mix until smooth. 
  6. Stir in chives and salmon until evenly mixed in. 
  7. Taste and season accordingly. 
  8. Spoon the mixture into a pastry bag fitted with a large plain tip, and then pipe evenly into the whites.
  9. In a small bowl, mix the chives, onions, and vinegar. 
  10. Top each egg half with about ¾ teaspoon.
Recipe from D'lish Deviled Eggs by Kathy Casey.

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