Follow instructions for Fresh-Herb Deviled Eggs through step 2.
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.
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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