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Ingredients45 m servings 54 cals
Original recipe yields 24 servings
- Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter.
- Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.
- Cook's Note:
- The nutrition data for this recipe includes the full amount of eggs, including the egg yolks.
Per Serving: 54 calories; 3.1 g fat; 0.6 g carbohydrates; 5.4 g protein; 108 mg cholesterol; 136 mg sodium. Full nutrition
ReviewsRead all reviews 2
I liked the taste of the salmon but the stuff is very salty. I would recommend rinsing it off of maybe using less. salmon. Adding the egg yolks to the mixture also helped