Deviled Eggs with Smoked Salmon and Dill

I have some time off before I have to go back to work, so I plan to work on getting some more meal plan posts and dinner meals written before I do.  In the meantime, I have one more appie recipe for you before the big New Year's Eve celebration.

I made these babies for a potluck bash quite awhile ago and I'm lucky I showed up to the party with a (mostly) full plate!  I had to taste test them for quality control and it was hard to stop myself after I popped one in my mouth.  Smoked salmon works so well when it's blended with creamy things like mayo or cream cheese and the honey mustard and fresh dill all come together to be serious friends.

The other thing I love about this dish is that smoked salmon usually comes in 8 ounce packages.  Since this recipe uses only one ounce of smoked salmon, you can stretch one package into two recipes by then making Smoked Salmon, Horseradish and New Potato Salad or Linguine Alfredo with Smoked Salmon.

Recipe from Eat, Shrink and Be Merry

Makes 16 deviled eggs

8 large eggs
1/4 cup smoked salmon, minced (about 1 oz)
2 tbsp light mayonnaise
1 tbsp lemon juice
1 tbsp honey mustard
1 tbsp fresh dill
1/4 tsp hot sauce
Salt and pepper

Place eggs in a large saucepan.  Cover with at least 1 inch of cold water and heat to boiling over high heat.  Remove the saucepan from the heat.  Let stand covered for 18 minutes.  Immediately pour off the hot water from the eggs, then run cool water over them for several seconds to prevent them cooking any further.  Drain and let cool.  Once cool, peel the eggs.

Carefully slice the cooked eggs in half lengthwise and remove the yolks.  Place yolks in a medium bowl and mash well with a fork.  Add remaining ingredients and mix well.  Using a small spoon, or a pastry bag with a large tip (or even a ziplock bag with the corner cut off), fill the centers of eggs with egg mixture, mounding slightly.  Place a small piece of fresh dill on top of each egg or sprinkle with paprika, if desired.  Cover loosely with plastic wrap and refrigerate for at least one hour before serving.  


I freaking love these things!  You need some prep time to make them, but they really aren't hard at all.  Once the eggs are boiled, they take maybe 5 minutes to assemble.  Soooooo worth it for your next potluck or party!