| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 45 min |
| Cook: | 10 min |
| Yield: | makes 16 appetizers |
Ingredients
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
Instructions
- Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
- Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
- To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
- When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 93 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 128 mg |
| Sodium | 122 mg |
Reviews
Soooo delicious… I make these all the time.. friends and family loves them.. I use 12 extra large eggs instead of 8 same measurements for the other ingredients… no left overs.. and use 1/2 teaspoon of salt.
What do I do with the leftover filling which would fill another 200 eggs?!
Glad to read the reviews warning about too much salt and the egg timing (5 minutes?? — that’s practically a soft boiled egg!). I added a little mustard powder and some dill. Really excellent, and part of the regular canon now. And there is quite a bit of filling, but just have some rye crackers on hand for the rest.
When it comes to boiling the eggs, the written directions say to “let the eggs stand for 15 minutes,” however in the video she says 5 minutes. Big difference. Which is it?
Lots of salt going on here? A sprinkle here there & everywhere! Plus Morton Kosher is way saltier than other brands fyi 😉 😉 just less yes
I too found the final product way too salty. Next time I would cut my salt in half or possibly leave it out entirely. Like other have said, I can left overs and I am going to try to add more smoked salmon and sour cream to dilute the salt
Mine was way too salty. I would make it again without salt.
I followed the recipe pretty much to the letter and got WAY too much filling — easily 1/2 a cup left over. It makes a great dip, so it won’t go to waste, but I’d reduce the proportions (for example, less sour cream) if I made it again.
So delicious! Just always wonder what the heck is meant by “good” what ever, be it in this case “good mayonnaise “, or other recipes *good* olive oil or what ever……….I wish they, who ever are, would specify what they mean by *good*!
Wonderful! My husbands favorite deviled eggs.