Deviled eggs become extraordinary when topped with sliced salmon lox.
Stuffed Eggs with Smoked Salmon and Herb Cheese
- Prep Time 25 min
- Total 25 min
- Servings 12
- Ingredients 4
Ingredients
- 6 eggs
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup garlic-and-herb spreadable cheese
- 4 oz sliced salmon lox
Instructions
-
Step1In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
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Step2Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
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Step3Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
-
Step4Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.
Nutrition
100
Calories
8g
Total Fat
5g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 115mg
- 38%
- Sodium
- 160mg
- 7%
- Potassium
- 55mg
- 2%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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