Cook The Book: Deviled Eggs With Smoked Salmon – a delicious recipe with eggs, salmon, cru00e8me frau00eeche, chives, mustard, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the eggs in a large saucepan and cover with water. Bring the water to a boil, then cover and remove from the heat. Let the eggs sit in the hot water, covered, for 12 to 15 minutes. Drain the hot water and run cold water over the boiled eggs until cool.
2
Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center and place them in a small mixing bowl. Set the egg white halves aside.
3
Add the smoked salmon, creme fraiche, chives and mustard to the egg yolks and stir to combine. Season to taste with salt, black pepper and cayenne pepper. Squeeze enough of the lemon juice into the yolk mixture to season to taste.
4
Spoon the yolk mixture back into the egg whites. Garnish with paprika and serve.
253
kcal
Calories
17
g
Fat
4
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large eggs, 2 ounces smoked salmon, diced, 2 tablespoons creme fraiche, 1 tablespoon sliced chives, and more.
Yes, Cook The Book: Deviled Eggs With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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