Rating: 2.5 stars 2.5
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Smoked salmon adds a little variety to regular deviled eggs. Great appetizers for parties and picnics.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
18
Yield:
36 deviled eggs
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs into a saucepan in a single layer, and fill with cold water to cover the eggs by at least 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Remove from the heat, and let the eggs stand in the hot water for 15 minutes. Remove eggs from water, and cool. Peel once cold.

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  • Cut the eggs in half lengthwise. Place the egg yolks in a mixing bowl, and set the whites aside. Mash the yolks with the cream cheese and mayonnaise until thoroughly blended. Fill the egg white halves with the egg yolk mixture using a spoon. Sprinkle with paprika. Refrigerate until ready to serve.

Cook's Note

For a nicer presentation, pipe in filling with a pastry bag.

Nutrition Facts

107 calories; protein 6.9g; carbohydrates 1.1g; fat 8.6g; cholesterol 194.7mg; sodium 224.3mg. Full Nutrition
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