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Smoked Salmon Deviled Eggs
I love traditional deviled eggs, but I also love that there are infinite variations you can play around with. This time, I lightened up the filling by using Greek yogurt with just a little bit of mayonnaise and topped with pieces of smoked salmon. Ingredients
- 8 large eggs
- ½ cup 2% Greek yogurt
- 2 Tbsp. mayonnaise
- 2 tsp. capers, roughly chopped
- 1 ½ Tbsp. shallots, minced
- 1 ½ oz smoked salmon
- Chives, minced
- Salt and pepper, to taste
Directions
- Put the eggs in a large enough pot so that they are in a single layer. Cover with at least an inch of cold water, put on the lid, and bring up to a boil. As soon as the water boils, take them off of the heat. Let them sit off the heat for 13 minutes. Then, transfer them to a bowl of ice water to cool.
- When the eggs are cooled, peel and slice in half. Carefully remove the yolks and place in a bowl. Add the yogurt, mayonnaise, capers, and shallots. Mix until smooth and fluffy. Season with salt and pepper to taste.
- Stuff each egg half with an equal amount of filling. Top each with a small piece of smoked salmon and a sprinkling of chives.
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Reviews
I wish I'd had this recipe for Easter. Lovely!
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