Smoked-Salmon Deviled Eggs
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Martha Stewart Weddings, Spring
- Yield Makes 2 dozen
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Ingredients
- 12 medium eggs
- 6 ounces sliced smoked salmon
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 1 1/2 teaspoons chopped fresh dill, plus sprigs for garnish
- Coarse salt and freshly ground pepper
Directions
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Follow instructions for Fresh-Herb Deviled Eggs through step 2.
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Process 5 1/2 ounces smoked salmon and the mayonnaise in a food processor until smooth. Add to yolks; stir in sour cream and dill. Season with salt and pepper.
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Cut remaining 1/2 ounce smoked salmon into 1/4-inch squares. Proceed with instructions for step 4 of the Fresh-Herb Deviled Eggs, garnishing instead with salmon squares and dill sprigs.
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