Smoked Salmon Deviled Eggs

Smoked salmon deviled eggs.

The other morning when Gabi and Martin came for breakfast, I made smoked salmon deviled eggs and served them with smoked salmon.  I like to try different recipes for deviled eggs, and I found this one on Judy's blog Judy's Kitchen.

Here's the recipe:

INGREDIENTS:
8 large eggs
1/4 cup plain nonfat Greek yogurt
3 Tbsp. Philadelphia 1/3 Less Fat Soft Cream Cheese
2 Tbsp. lite mayonnaise
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. minced fresh chives, plus extra for garnish
2 oz. smoked salmon, minced + about 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 ( I garnished with chives.)

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.

Some of the ingredients.

Mix in food processor.

Eggs and smoked salmon for breakfast.

These were different, tasty and great served with smoked salmon.