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

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.

Devilled Eggs with Smoked Salmon

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note