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Stuffed Eggs with Smoked Salmon and Herb Cheese

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By Betty Crocker Kitchens
Updated Dec 14, 2009
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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
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Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup garlic-and-herb spreadable cheese
  • 4 oz sliced salmon lox

Instructions

  • Step 
    1
    In 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.
  • Step 
    2
    Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
  • Step 
    3
    Reserve 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.
  • Step 
    4
    Cut 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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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