Smoked-Salmon Deviled Eggs
Classic deviled eggs get elevated with a touch of smoked salmon and dill -- making them wedding-worthy.
- Yield: Makes 2 dozen
Photography: Ellen McDermott
Source: Martha Stewart Weddings, Spring 2006
- 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
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.