Devilled Eggs with Smoked Salmon

Instructions

1. 1

   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.

2. 2

   Plunge the eggs into ice water to stop any further cooking. Peel the eggs, then halve them lengthwise. Remove the yolks.

3. 3

   In a small food processor or using a fork, combine the yolks, sour cream and ground fennel until smooth. Season with salt and pepper.

4. 4

   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.