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Smoked Salmon Deviled Eggs linkStep it up a notch with Smoked Salmon Deviled Eggs. Hard-boiled eggs stuffed with smoked salmon in an egg, dill and sour cream mixture make a delicious appetizer – ready in an hour, and perfect for Easter celebrations.

Prep. Time: 30 min   Total Time: 60 min   Servings: 24

12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (from a 4-oz package), chopped (approx. 1/4 cup)
1 teaspoon capers, optional
Fresh dill weed

1. In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes (eggs will continue to cook during this time). Then cool eggs about 10 minutes in cold water to prevent further cooking.

2. Gently tap egg on a hard surface to crack shell; then peel. Cut eggs lengthwise in half. Scoop out yolk into medium bowl. Keep egg white halves for stuffing. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.

3. Spoon yolk mixture in 1-quart resealable freezer plastic bag and seal bag. Cut small hole in bottom corner of plastic bag (or use or a pastry bag fitted with tip). Squeeze bag to pipe yolk mixture into egg white halves.

4. Refrigerate at least 30 minutes or up to 24 hours before serving. Before serving top with capers and dill weed.