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Appetizer RecipesSeafood Appetizers pg 2 >  Smoked Salmon Deviled Eggs


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NEW 12 Best Foods Cookbook - by Dana Jacobi

Instead of yolks, these deviled eggs are stuffed with smoked salmon mousse that tastes as rich, although it contains significantly less fat and cholesterol.
Makes 8 stuffed egg halves



    • 1/4 pound smoked salmon, coarsely chopped
    • 2 tablespoons light cream cheese
    • 2 tablespoons reduced-fat mayonnaise
    • 2 teaspoons fresh lemon juice
    • Freshly ground white or black pepper
    • 4 large hard-cooked eggs, peeled and halved lengthwise


1. Place the salmon, cream cheese, mayonnaise, and lemon juice in the bowl of a food processor. Whirl until the mixture is nubbly. Add 3 or 4 grinds of pepper and whirl to combine.

2. Remove and discard the egg yolks. Place the whites cut side up on a plate. With a spoon, scoop up enough salmon filling to make balls the size of yolks. Roll the filling between your fingers to form round balls. Set the filling into the whites. Serve chilled.

    Per serving (1 egg half):

    80 calories, 5g fat, 2g saturated fat,  7g protein, 1g carbohydrates, 0 g fiber



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