Stuffed Eggs with Smoked Salmon and Herb Cheese

Deviled eggs become extraordinary when topped with sliced salmon lox.

  • prep time 25 min
  • total time 25 min
  • ingredients 4
  • servings 12

Ingredients

6
eggs
1/4
cup mayonnaise or salad dressing
1/4
cup garlic-and-herb spreadable cheese
4
oz sliced salmon lox
  • 1 In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
  • 2 Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
  • 3 Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
  • 4 Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    100
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    0g
    0%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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