Stuffed Eggs with Smoked Salmon and Cucmber an easy starter to n Easter Meal or a colourful addition to a buffet-

Ingredients

Stuffed Eggs with Smoked Salmon and Cucumber

10 large eggs
2 ounce(s) smoked salmon, finely chopped
3 tablespoon(s) light mayonnaise
1/4 cup(s) cucumber, chopped
2 teaspoon(s) fresh dill, chopped, plus sprigs for garnish
Pepper

Method

Place eggs in a large saucepan with enough cold water to cover at least an inch above the eggs

Bring the eggs to the boil then remove from the heat and let them stand in the hot water for 15 minutes

Drain and let the eggs cool by running cold water over them

Shell (peel) the eggs

Slice eggs lengthwise in halfand carefully remove yolks and place them in medium bowl

Braek the yolks into chinks using a fork

To egg yolks, add the mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, salmon reserving 1 tablespoon of it for garnishing

Mix together well

Place the egg whites on a serving dish and fill them with the mixture

Cool in the fridge and garnish with fresh dill before serving

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{February 24, 2012} {Tags: , , , }