Devilled Eggs with Smoked Salmon
Devilled Eggs with Smoked Salmon
Ingredients
- 6 eggs
- 1/4 cup (60 ml) sour cream
- 1/4 teaspoon ground fennel seeds
- 2 oz (55 g) thinly sliced smoked salmon, cut into 12 2-inch (5-cm) squares
- Fresh dill fronds
Instructions
- In a pot, place the eggs and cover with cold water. Bring to a boil. As soon as the water boils, cover the pot and remove from the heat. Let sit, off the heat, for 12 minutes.
- Plunge the eggs into ice water to stop any further cooking. Peel the eggs, then halve them lengthwise. Remove the yolks.
- In a small food processor or using a fork, combine the yolks, sour cream and ground fennel until smooth. Season with salt and pepper.
- Line the cavity of each egg half with a smoked salmon slice, leaving the corners hanging over the sides. Spoon the yolk mixture into the egg halves. Garnish with a dill frond.
Devilled Eggs with Smoked Salmon