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.

JUDY'S RANCH DEVILED EGGS

I remember when eggs were out of favor and no one would serve a deviled egg at their party. Guy and I went against that trend and continued to eat eggs through that period. I'm so glad eggs are back in. When I put out a dish of deviled eggs at a party, they're usually always the first thing that goes. My plate holds 15, so the extra half goes in the center, surrounded by olives. I know there are many variations on deviled eggs. You can add chopped olives, tuna, salmon, lobster....the list is endless. This is a basic recipe, and if you want to add fish or whatever, go for it.

Judy's Ranch Deviled Eggs
INGREDIENTS:
8 eggs, room temperature
2 Tbsp. cream cheese or Neufchatel cheese (I used Neufchatel)
1/3 cup thick ranch dressing (I use the Ranch dressing packets and mix my own so I can control the fat content -- make it with light or nonfat sour cream)
3/4 tsp. sea salt
1/4 tsp. pepper
2 Tbsp. mayo (I used Smart Balance)
1 tsp. apple cider vinegar
1/4 cup finely chopped fresh parsley (I used Italian flat leaf)
smoked paprika (McCormick's)
DIRECTIONS: Pierce a hole in the end of each egg with a pin or thumb tack. This will help the egg not to crack in the water. Place room temperature eggs in a heavy nonreactive pan and cover with cold water. Bring to a boil, cover, and turn off heat. Let stand for 1 hour. Peel eggs and cut in half. Spoon yolks into a medium bowl, food processor or blender and place whites on your serving dish.
Add cream cheese to yolks and mash by hand, with electric mixer or in blender or food processor till lumps are out. Add ranch dressing, salt, pepper, and mayo and beat till smooth and fluffy. (If desired, you can add some of the chopped parsley to the egg mixture, or you can just use it all for sprinkling over the tops.)
Spoon egg mixture into resealable plastic sandwich bag, pushing it down towards one corner. Seal bag, pressing out air. Snip corner of bag and squeeze mixture into whites. Sprinkle paprika and parsley over eggs for garnish. Yield: 16 deviled egg halves
Note: You can cut the corner of the bag first, then insert a decorative tube, then add the egg mixture. You will have filling left over and it will make a great sandwich spread.