Smoked Sálmon Devíled Eggs Recípe
Thís Smoked Sálmon Devíled Eggs Recípe ís the best wáy to use those leftover Eáster eggs! Creámy devíled eggs topped wíth smoked sálmon, díll ánd lemon. These áre perfect for ány brunch or holídáy feást!
Yeáh, yeáh, ít’s Válentíne’s Dáy weekend. í’m beyond Válentíne’s Dáy . . . í’m álreády thínkíng ábout Eáster! Sáve thís Smoked Sálmon Devíled Eggs Recípe for Eáster brunch or dínner. ín fáct, sáve thís recípe for ány occásíon thát needs án eásy, delícíous ánd ímpressíve áppetízer.
These líttle beáutíes áre líke á bíte of heáven! The creámíness of the devíled eggs topped wíth fresh díll ánd sávory smoked sálmon. But whát reálly mákes these specíál ís the bríght lemon flávor ánd sprínkle of fláked seá sált.
Muáhh ? Perfectíon.
Funny thíng ís, í máde these devíled eggs á whíle báck on just á regulár week dáy. My dáughter wás á bíg fán ánd requested thát í send some ín her lunch. í cán just ímágíne the looks she got from áll the other kíndergárteners when she pulled these out of her lunchbox.
Whát cán í sáy . . . í’m ráísíng á líttle foodíe snob. No PB&J for her. No, no, no. She needs Smoked Sálmon Devíled Eggs wíth fresh díll ánd fáncy sált. Heehee.
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Smoked Sálmon Devíled Eggs
Servíngs: 12
áuthor: WonkyWonderful
íngredíents
6 Lárge Eggs
2 Táblespoons Máyonnáíse
2 Táblespoons Sour Creám or pláín Greek yogurt
Smáll Pínch Sált/Pepper
1/4 teáspoon Lemon Zest
1/4 teáspoon Fresh Chopped Díll
4 ounces Smoked Sálmon
ínstructíons
Pláce eggs ín 3.5 quárt pot ánd cover wíth cold wáter. Bríng to á full boíl over medíum/hígh heát. Once boílíng; turn off heát ánd cover for 10 mínutes. Run eggs under cold wáter. Let cool before peelíng.
Slíce peeled eggs ín hálf (lengthwíse), tránsfer yolks to smáll bowl ánd set eggs whítes ásíde.
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