 |
|
     |
    A sophisticated twist on traditional deviled eggs, these make a great addition to a brunch buffet. Yield: Serves 12 Prep time: 45 minutes
Refrigeration time: 1 hour
Difficulty Level: Moderate
   
 Place the eggs in a large pot and add enough cold water to cover the eggs by a depth of one inch. Bring to a boil, then reduce the heat to low and simmer for 12 minutes. Transfer the eggs to a bowl filled with ice water and chill for at least five minutes before peeling. Cut the peeled eggs in half lengthwise and carefully pop out the yolks, leaving the whites intact. Place the yolks in a small bowl and mash with a fork. In a separate bowl, combine the mayonnaise, mustard, lemon juice, and pepper. Add this mixture to the yolks, blending well. Mix in the diced lox and the capers. Fill the cavity of each white with a mound of the yolk mixture, then sprinkle each egg with minced dill. Refrigerate for at least one hour before serving to allow the flavors to blend. Salmon deviled eggs can be made one day ahead and stored, well wrapped, in the refrigerator.  Calories 63; Protein 5g; Carbohydrate1g; Total Fat 5g; Saturated Fat 1g; Cholesterol 110mg; Sodium 110mg |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
