Deviled Eggs With Sour Cream, Chives, And Salmon Roe Recipe

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Servings: 12


Cost per serving $0.86 view details
  • 24 lrg hard-boiled Large eggs peeled, and halved lengthwise
  • 2/3 c. lowfat sour cream
  • 1/3 c. mayonnaise
  • 1/4 c. minced fresh chives
  • 1 Tbsp. Dijon mustard
  • 2 tsp fresh lemon juice
  • 3/4 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 1 jar salmon roe - (4 ounce) (or possibly golden brown whitefish roe)


  1. Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add in to bowl with yolks. Add in lowfat sour cream and next 6 ingredients to yolks. Mash with fork till smooth.
  2. Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hrs ahead. Cover and chill.) Garnish each egg half with 1/4 tsp. roe and serve.
  3. This recipe yields 20 servings.
  4. Comments: Domestic golden brown whitefish roe, much of that comes from the Great Lakes region, can also be used.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 12 servings
Calories 213  
Calories from Fat 156 73%
Total Fat 17.54g 22%
Saturated Fat 5.25g 21%
Trans Fat 0.0g  
Cholesterol 424mg 141%
Sodium 340mg 14%
Potassium 159mg 5%
Total Carbs 1.4g 0%
Dietary Fiber 0.1g 0%
Sugars 1.3g 1%
Protein 12.76g 20%
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