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Smoked Salmon-stuffed Eggs

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Smoked Salmon-stuffed Eggs

Deviled eggs or stuffed eggs are an Easter tradition and popular finger food any time of year. Here’s a variation on the theme that’s just a little bit swanky.

Smoked Salmon-stuffed Eggs

12 medium eggs
6 ounces sliced smoked salmon
1/4 cup mayonnaise
3 tablespoons sour cream
Coarse salt, to taste
Freshly ground pepper, to taste
Optional garnishes: slivers of green olive, roasted red pepper strips, fresh dill sprig or chopped parsley

Prepare an ice-water bath; set aside. Put eggs in a medium saucepan. Cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 6 minutes. Transfer to ice-water bath to cool.

Peel eggs; halve lengthwise. Carefully remove yolks; set whites aside. Using the back of a spoon, push yolks through a fine-mesh sieve into a medium bowl. Use a wet paper towel to lightly clean off any yellow that remains on the side of the halves of egg white.

Process 5 1/2 ounces smoked salmon and the mayonnaise in a food processor until smooth. Add to yolks; stir in sour cream and dill. Season with salt and pepper.

Cut remaining 1/2 ounce smoked salmon into 1/4-inch squares and either add to yolk mixture or use as garnish. Transfer yolk mixture to a pastry bag fitted with a pastry tip with at least a 1/4-inch opening. Pipe mixture into whites, filling to 1/2 inch over surface.  (Or, fill eggs generously using a teaspoon.) Garnish with any of the options above.

Makes 2 dozen.

Adapted from Martha Stewart

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