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  • Deviled Eggs With Sour Cream, Chives, And Salmon Roe

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    Deviled Eggs With Sour Cream, Chives, And Salmon Roe
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 24 lrg hard-boiled Large eggs peeled, and halved lengthwise
    • 2/3 c. lowfat sour cream
    • 1/3 c. mayonnaise
    • 1/4 c. minced fresh chives
    • 1 Tbsp. Dijon mustard
    • 2 tsp fresh lemon juice
    • 3/4 tsp salt
    • 1/2 tsp freshly-grnd black pepper
    • 1 jar salmon roe - (4 ounce) (or possibly golden brown whitefish roe)

    Directions

    1. Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add in to bowl with yolks. Add in lowfat sour cream and next 6 ingredients to yolks. Mash with fork till smooth.
    2. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hrs ahead. Cover and chill.) Garnish each egg half with 1/4 tsp. roe and serve.
    3. This recipe yields 20 servings.
    4. Comments: Domestic golden brown whitefish roe, much of that comes from the Great Lakes region, can also be used.

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