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Stuffed Eggs with Smoked Salmon and Herb Cheese

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Stuffed Eggs with Smoked Salmon and Herb Cheese
  • Prep 25 min
  • Total 25 min
  • Ingredients 4
  • Servings 12
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Deviled eggs become extraordinary when topped with sliced salmon lox.
Updated Mar 8, 2010

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup garlic-and-herb spreadable cheese
  • 4 oz sliced salmon lox

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Tuck a sprig of parsley, thyme or other green herb under the salmon rosebuds for added color.

Nutrition Information

100 Calories, 8g Total Fat, 5g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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