This is a print preview of "Deviled Eggs With Smoked Salmon, Fennel And Capers" recipe.

Deviled Eggs With Smoked Salmon, Fennel And Capers Recipe
by Global Cookbook

Deviled Eggs With Smoked Salmon, Fennel And Capers
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  Servings: 8

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.