Smoked Salmon Stuffed Eggs – a delicious recipe with eggs, sour cream, fresh dill, ground fennel, salmon, dill. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
2
Cut the eggs in half and remove the yolks.
3
In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
4
Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.
275
kcal
Calories
20
g
Fat
2
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 7 ingredients. The key ingredients include: 6 eggs, 1/4 cup sour cream, 1 teaspoon fresh dill, chopped, 1/4 teaspoon ground fennel, and more.
Yes, Smoked Salmon Stuffed Eggs 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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