Smoked Salmon Deviled Eggs Recipe
I love traditional deviled eggs, but I also love that there are infinite variations you can play around with. This time, I lightened up the filling by using Greek yogurt with just a little bit of mayonnaise and topped with pieces of smoked salmon.
Ingredients
- 8 large eggs
- ½ cup 2% Greek yogurt
- 2 Tbsp. mayonnaise
- 2 tsp. capers, roughly chopped
- 1 ½ Tbsp. shallots, minced
- 1 ½ oz smoked salmon
- Chives, minced
- Salt and pepper, to taste
Directions
- Put the eggs in a large enough pot so that they are in a single layer. Cover with at least an inch of cold water, put on the lid, and bring up to a boil. As soon as the water boils, take them off of the heat. Let them sit off the heat for 13 minutes. Then, transfer them to a bowl of ice water to cool.
- When the eggs are cooled, peel and slice in half. Carefully remove the yolks and place in a bowl. Add the yogurt, mayonnaise, capers, and shallots. Mix until smooth and fluffy. Season with salt and pepper to taste.
- Stuff each egg half with an equal amount of filling. Top each with a small piece of smoked salmon and a sprinkling of chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 8 servings | |
| Calories 118 | |
| Calories from Fat 81 | 69% |
| Total Fat 9.04g | 11% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 119mg | 5% |
| Potassium 119mg | 3% |
| Total Carbs 1.5g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.14g | 1% |
| Protein 7.9g | 13% |
