Articles & Recipes
Devilled Eggs - Smoked Salmon and Herbs
Ingredients
8 eggs (352grams)
1/4 cup extra light sour cream (58grams)
1 tablespoon chopped fresh chives (4grams)
2 tablespoon 97% fat free mayonnaise (40grams)
1 tablespoon Dijon mustard (15grams)
2 teaspoon minced fresh tarragon (4grams)
2 teaspoon minced fresh dill (4grams)
1/4 teaspoon freshly ground black pepper
60g finely chopped cold-smoked salmon
Method
Place eggs in a large saucepan. Cover with cool water and bring to boil.
Remove from heat; cover and let stand 15 minutes.
Drain and rinse with cold running water until cool.
Peel eggs and cut in half lengthwise.
Place yolks in a bowl and mash with a fork until smooth.
Add all remaining ingredients and mix well.
Spoon mixture into egg white halves, about 1 tablespoon in each half.
Serves : 8
Quantity per Serve : 2 egg hlaves
Nutrients per Serve :
KJ 377, Calories 90, Carbohydrates(grams) 3.0, Fat(grams) 5.9, Protein(grams) 7.6