Smoked Salmon Deviled Eggs

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   Hard cook or hard boil your eggs using your preferred method.

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   My favorite method is to bake the un-cracked eggs in a muffin pan at 325 F for 25-30 minutes.

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   See the TastyKitchen recipe for Baked Hard Cooked Eggs for full details.

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   When done, pull them out of the oven and submerge the eggs in a cold water bath to cool.

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   Peel the eggs, cut them in half lengthwise, and very gently remove the yolks to the bowl of a food processor.

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   Set the whites aside on a platter.

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   Into the bowl with the yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, Worcestershire sauce, chives, salmon, and pepper.

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   Pulse in the food processor until smooth.

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   Taste and season with salt as needed.

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    *

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    Fill the egg whites with the salmon mixture (you can use a spoon or a piping bag fitted with a tip to make it fancy, as pictured).

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    Once they are filled, carefully cover the eggs with plastic wrap so as not to smash the filling.

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    Refrigerate for at least 30 minutes.

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    Sprinkle with minced chives and serve with lemon wedges.

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    Notes: *The amount of salt in this recipe will vary greatly depending on the type of smoked salmon you use.

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    Smoked salmon is often salty on its own, so be sure and taste the filling after youve added the salmon and before adding more salt.

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    If you have additional filling leftover, spread it on crackers.

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    Adapted from Ina Garten.

* Per serving · 4 servings · Values may vary.