Yield: 1 servings
|6||Hard-cooked large eggs|
|3 ounces||Thinly sliced smoked salmon|
|2 ounces||(about 3 tablespoons)|
|Cream cheese; softened|
|2 tablespoons||Sour cream|
|½ teaspoon||Fresh lemon juice|
|2 tablespoons||Minced fresh dill|
|Garnish: dill sprigs|
Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth. Add minced dill and process until mixture is just combined. Transfer filling to a pastry bag fitted with a large leaf or other decorative tip.
Just before serving, pipe filling into whites, mounding it, and garnish eggs.
Makes 12 stuffed eggs.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 62 Calories (kcal); 6g Total Fat; (85% calories from fat); 1g Protein; 1g Carbohydrate; 13mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.