Smoked Salmon Stuffed Eggs

1. 1

   Put the eggs in a large pot and cover with cold water.

2. 2

   Bring the water to a boil, cover the pot, and remove it from the heat.

3. 3

   Exactly 18 minutes later, pour the hot water out and run cold water into the pot until the eggs are cool.

4. 4

   Peel the eggs.

5. 5

   Cut the eggs in half lengthwise and remove the yolks.

6. 6

   For a very smooth and creamy filling, push the yolks through a sieve with the back of a spoon; otherwise, just mash them with a fork in a mixing bowl.

7. 7

   Beat in the sour cream and salt, then stir in the salmon, chives, chervil, and as much black pepper as you like.

8. 8

   Spoon the filling back into the hollows of the whites.

9. 9

   Cover and refrigerate the eggs until you are ready to serve.

10. 10

    Garnish with the chive tips and chervil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.