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

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

Deviled Eggs With Smoked Salmon, Fennel, Capers
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  • 4 x hard-boiled Large eggs (1/2d lengthwise) cooled, peeled, 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 Freshly grnd pepper
  • 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. NOTES: 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.
  4. 8 servings.
  5. NOTES : Active Work Time: 15 min* Total
  6. Preparation Time: 35 min