This is a print preview of "Deviled Eggs With Sour Cream, Chives, And Salmon Roe" recipe.

Deviled Eggs With Sour Cream, Chives, And Salmon Roe Recipe
by Global Cookbook

Deviled Eggs With Sour Cream, Chives, And Salmon Roe
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  Servings: 12

Ingredients

  • 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)

Directions

  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.