SMOKED SALMON DEVILED EGGS

Lately I’ve been on a smoked salmon kick.  (Hubby, too – he loves crostini with cream cheese and smoked salmon as a snack.)  For our annual crab party, I made s’mores cupcakes and these sumptuous deviled eggs that disappeared in no time.  I used Philadelphia 1/3 Less Fat Soft Cream Cheese, nonfat Greek yogurt and very little mayonnaise, so these were a bit easier on the waistline than traditional deviled eggs, but regular cream cheese and sour cream would make a richer, creamier filling.  A nice hit of Omega 3’s came from Eggland’s Best eggs and the salmon. 

If you’re looking for an appetizer to bring to your next party, try these.  They may become a new favorite.

Smoked Salmon Deviled Eggs Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 8 large eggs, preferably Eggland’s Best 1/4 cup plain nonfat Greek yogurt (or sour cream, if preferred) 3 Tbsp. Philadelphia 1/3 Less Fat Soft Cream Cheese (or regular cream cheese, if preferred) 2 Tbsp. lite mayonnaise (I used Hellmann’s) 1 Tbsp. freshly squeezed lemon juice 1 Tbsp. minced fresh chives, plus extra for garnish (parsley may be substituted, if preferred) 2 oz. smoked salmon, minced +  another 1-1/2 oz. for garnish 1/2 tsp. Diamond kosher salt + 1/8 tsp. for egg whites  1/8 tsp. smoked paprika (or up to 1/8 tsp. more, depending on your taste) 1/4 tsp. white pepper (or black, if preferred) Optional additional garnish:  capers In a pot that will hold the eggs in a single layer, cover eggs with 1 inch of cold water.  Bring to a full boil over high heat; cover; off heat; let eggs stand for 13 minutes.  Drain eggs; set aside to cool. Peel eggs and slice in half lengthwise.  Carefully remove yolks.  Set yolks in small food processor; set whites, cut sides up, on an egg dish or platter.  Sprinkle whites lightly with 1/8 tsp. salt; set aside.  Add yogurt, cream cheese, mayo, lemon juice, 1 Tbsp. chives, 2 oz. salmon, 1/2 tsp. salt, smoked paprika and pepper to mini food processor; pulse till smooth and well combined.  Taste to adjust seasonings, adding more paprika, salt or pepper if needed.  Transfer filling to decorating bag fitted with a 22, 1M or 2A tip. (I used a 22 tip.)  Pipe filling into egg white cavities.  (If you don't have a decorating tip or bag, you can use a resealable sandwich bag.  Snip a bottom corner of the bag and squeeze filling through it.)  Cover eggs loosely with plastic wrap, being careful not to flatten the filling.  Refrigerate at least 30 minutes to blend flavors.  Before serving, garnish eggs with additional salmon, chives and/or capers as desired.