May 5, 2015

Scrumptious Seafood: Eggs Stuffed with Smoked Salmon and Cucumbers

Mother’s Day: got plans? As a holiday that typically revolves around brunch, it’s a busy one for restaurants. If mom prefers a more relaxed version at home (or you left it too late to make a reservation – oops), spoil her in style in the comfort of her own home. Start with these scrummy, salmony eggs from Good Housekeeping and don’t forget her beverage of choice!

Ingredients

  • 10 large eggs
  • 2 oz. smoked salmon
  • 3 tbsp. light mayonnaise
  • 0.25 c. cucumber
  • 2 tsp. Fresh dill
  • pepper

Directions

  1. In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
  2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
  3. Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.
Posted by
  •   Share
  •   Tweet