July 10, 2010

Smoked Salmon Deviled Eggs (No Mayo)



12 hard boiled eggs – peeled
2 tablespoons olive oil
2 tablespoons fresh lemon juice
4 teaspoon dijon mustard
8 tablespoons minced smoked salmon
2 minced green onions
Salt & Pepper – to taste
paprika

Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add olive oil, lemon juice, dijon, smoked salmon, and green onions. Mix well and salt and pepper to your liking.
2. Spoon or pipe the filling back into egg white.
3. Cover and refrigerate at least one hour before serving.

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