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  • Deviled Eggs With Smoked Salmon, Fennel And Capers

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    Deviled Eggs With Smoked Salmon, Fennel And Capers
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x hard-boiled Large eggs cooled, peeled, and halved lengthwise
    • 2 Tbsp. light lowfat sour cream
    • 2 tsp light mayonnaise
    • 2 Tbsp. finely-chopped fennel
    • 2 Tbsp. chopped smoked salmon
    • 2 tsp chopped red onion
    • 2 tsp liquid removed capers Salt to taste Freshly-grnd black pepper to taste
    • 1 tsp snipped chives for garnish

    Directions

    1. Place the yolks in a small bowl. Use a fork to mash them. Add in the lowfat sour cream and mayonnaise. Mix till smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add in salt and pepper to taste. (Be careful, as smoked salmon can be very salty).
    2. Spoon the mix into the whites, dividing proportionately, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the Large eggs with chives.
    3. This recipe yields 8 servings.
    4. Comments: Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hrs ahead and refrigerated, covered loosely with plastic wrap.

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