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| 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.
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| Some of the ingredients. |
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| Mix in food processor. |
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| Eggs and smoked salmon for breakfast. |
These were different, tasty and great served with smoked salmon.
