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Smoked Salmon Deviled Eggs Recipe

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This recipe for Smoked Salmon Deviled Eggs is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs
4 oz. cream cheese, softened
1 (6 oz.) can skinless, boneless salmon, drained and flaked
2 T. mayonnaise
2 T. spicy brown mustard
1 1/2 T. sour cream
1 T. lemon juice
2 T. pickle relish, drained
1/4 tsp. grated lemon peel, or to taste
1 tsp. smoked paprika
salt and pepper to taste
smoked paprika for garnish
Directions:
Directions:
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash yolks with a fork.

2. Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustar, sour cream, lemon juice, pickle relish, lemon peel, and 1 tsp. of smoked paprika until well combined. Season with salt and pepper.

3. Spoon salmon mixture into the egg halves. Sprinkle with smoked paprika for garnish. Chill at least 1 hour before serving.
Number Of Servings:
Number Of Servings:
24

 

 

 

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