← Back to Search Results
Smoked Salmon Stuffed Eggs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Everyone loves deviled eggs. This version has the two herbs that are synonymous to both eggs and smoked salmon: chives and chervil.

Yield: 24 Pieces

Ingredients

  • 12 large eggs
  • ½ cup sour cream
  • ¾ teaspoon kosher salt
  • ½ cup (3 ounces) diced cold smoked salmon
  • 2 tablespoons finely chopped chives, plus small tips for garnish
  • 2 tablespoons chopped chervil, plus small sprigs for garnish
  • Freshly ground black pepper

Directions

Put the eggs in a large pot and cover with cold water. Bring the water to a boil, cover the pot, and remove it from the heat. Exactly 18 minutes later, pour the hot water out and run cold water into the pot until the eggs are cool. Peel the eggs.

Cut the eggs in half lengthwise and remove the yolks. For a very smooth and creamy filling, push the yolks through a sieve with the back of a spoon; otherwise, just mash them with a fork in a mixing bowl. Beat in the sour cream and salt, then stir in the salmon, chives, chervil, and as much black pepper as you like. Spoon the filling back into the hollows of the whites. Cover and refrigerate the eggs until you are ready to serve. Garnish with the chive tips and chervil sprigs.

Notes

Herbal Improvisations: In place of chervil, add 1 tablespoon chopped dill or 2 teaspoons chopped tarragon.


© 2005 Jerry Traunfeld
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

48kcal (2%)
19mg (2%)
0mg (0%)
45mcg RAE (1%)
47mg
4mg
4g
0g
0g
0g
109mg (36%)
134mg (6%)
1g (7%)
4g (5%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sweet-life The Sweet Life
by Kate Zuckerman
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
living-raw-food Living Raw Food
by Sarma Melngailis
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
west-coast-cooking West Coast Cooking
by Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?