Smoked Salmon, Cream Cheese, and Dill Stuffed Eggs

1. 1

   Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.

2. 2

   In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth.

3. 3

   Add minced dill and process until mixture is just combined.

4. 4

   Transfer filling to a pastry bag fitted with a large leaf or other decorative tip.

5. 5

   Just before serving, pipe filling into whites, mounding it, and garnish eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.