Priscilla
Salmon Deviled Eggs
- Prep Time5 min
- Cook Time12 min
- Total Time17 min
- Serving Size12
Ingredients
- 6 eggs
- 3 tbsp chopped smoked salmon
- 3 tbsp chopped green onions
- 3 tbsp chopped white onion
- 3 tbsp plain greek yogurt
- 1 tsp Dijon mustard
- 1/4 tsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp dill
- 1/4 tsp smoked paprika
- 1/4 tsp ground red pepper
- 12 smoked salmon slivers (for garnish)
Preparation
Boil your eggs and let them cool
Peel and cut the boiled eggs down the center and scoop yolks into mixing bowl
Mash egg yolks with a fork
Chop salmon slivers for garnish and set aside
Combine all ingredients in a bowl with egg yolk and stir until well blended
Scoop the filling into a zip lock bag (or piping bag, if you have one)
Snip off the corner of the bag and fill the egg whites with mixture
Top with salmon slivers for garnish
Spinach Bacon Deviled Eggs
- Prep Time5 min
- Cook Time12 min
- Total Time17 min
- Serving Size12
Ingredients
- 6 eggs
- 1/4 cup frozen chopped spinach, thawed, well drained
- 1/4 cup chopped chives
- 1/4 cup cooked chopped turkey bacon, split
- 2 Tbsp plain greek yogurt
- 2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- cayenne pepper (optional)
Preparation
Boil your eggs and let them cool
Cook bacon according to package and chop, separating 1 tbsp of for garnish
Peel and cut the boiled eggs down the center and scoop yolks into mixing bowl
Mash egg yolks with a fork
Mix all ingredients (except the cayenne pepper and garnish) with the egg yolk and stir until well blended.
When the mixture is well blended add the cayenne pepper to taste.
Scoop the filling into a zip lock bag (or piping bag, if you have one)
Snip off the corner of the bag and fill the egg whites with mixture
Top with salmon slivers for garnish
When the mixture is well blended add the cayenne pepper to taste.
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