Devilled Eggs with Smoked Salmon

Name: Devilled Eggs with Smoked Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12
Ingredients: 6 eggs; 1/4 cup (60 ml) sour cream; 1/4 teaspoon ground fennel seeds; 2 oz (55 g) thinly sliced smoked salmon, cut into 12 2-inch (5-cm) squares; Fresh dill fronds

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Preparation 15 min
Cooking 12 min
Makes 12

Nut-free
Lactose-free
Gluten-free
Dairy-free

Ingredients

- 6 eggs
- 1/4 cup (60 ml) sour cream
- 1/4 teaspoon ground fennel seeds
- 2 oz (55 g) thinly sliced smoked salmon, cut into 12 2-inch (5-cm) squares
- Fresh dill fronds

Preparation

- In a pot, place the eggs and cover with cold water. Bring to a boil. As soon as the water boils, cover the pot and remove from the heat. Let sit, off the heat, for 12 minutes.
- Plunge the eggs into ice water to stop any further cooking. Peel the eggs, then halve them lengthwise. Remove the yolks.
- In a small food processor or using a fork, combine the yolks, sour cream and ground fennel until smooth. Season with salt and pepper.
- Line the cavity of each egg half with a smoked salmon slice, leaving the corners hanging over the sides. Spoon the yolk mixture into the egg halves. Garnish with a dill frond.

Note from Ricardo

The stuffed eggs will keep for 1 to 2 days in the refrigerator.

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Devilled Eggs with Smoked Salmon

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Ingredients

Preparation

Note from Ricardo

Personal Note