Deviled Eggs W/Smoked Salmon & Herb Cheese
Ingredients
Units
Scale
- 6 eggs
- 1/4 cup mayo
- 1/4 cup garlic-herb spreadable cheese
- 4 oz sliced salmon lox
Instructions
- Place eggs in 2 quart saucepan. Cover w/cold water. Cover & heat until boiling.
- Remove from heat. Cover & let stand 20 minutes. Drain.
- Run cold water over eggs or put in ice water until completely cooled.
- Peel eggs. Cut in half lenghwise.
- Slip out yolks & place in small bowl. Mash w/fork. Stir in Mayo & cheese.
- Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon, fold into yolk mixture.
- Fill egg whites w/mixture, heaping lightly. Arrange on serving dish.
- Cut reserved salmon crosswise into 1/2″ wide strips, trimming to 1″ long.
- Loosely roll up pieces of salmon into rosebud shape. Place one rosebud on each egg.