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3 ratings

Smoked Salmon Devilled Eggs

Make this traditional hors d’oeuvres a little more special by adding smoked salmon and fresh dill
Smoked Salmon Devilled Eggs

Chef Marcus Samuelsson for Glenmorangie Whisky

This fancy twist on the classic hors d’oeuvres is delicious when served with a chilled Manhattan.

This recipe is courtesy of chef Marcus Samuelsson for Glenmorangie Whisky.

Ingredients

  • 4 hard-boiled eggs
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons cornichon, finely chopped
  • 1 Teaspoon capers, finely chopped
  • 1 Teaspoon dill, finely chopped
  • 4 Ounces smoked salmon, finely chopped

Directions

Peel the eggs, cut them in half lengthwise, and carefully remove the yolks.

In a small bowl, using a fork, mash the yolks with the remaining ingredients.

Mound the mashed yolks into the hole in the egg white. Serve slightly chilled.

Nutritional Facts
Servings8
Calories Per Serving75
Total Fat6g9%
Sugar0.3gN/A
Saturated1g6%
Cholesterol79mg26%
Protein5g11%
Carbs0.5g0.2%
Vitamin A34µg4%
Vitamin B120.7µg11.4%
Vitamin C0.2mg0.3%
Vitamin D3µg1%
Vitamin E0.4mg2.1%
Vitamin K1µg2%
Calcium14mg1%
Fiber0.2g0.8%
Folate (food)10µgN/A
Folate equivalent (total)10µg2%
Iron0.4mg2.5%
Magnesium7mg2%
Monounsaturated2gN/A
Niacin (B3)0.7mg3.5%
Phosphorus62mg9%
Polyunsaturated2gN/A
Potassium57mg2%
Riboflavin (B2)0.1mg7.1%
Sodium190mg8%
Zinc0.3mg1.9%
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