quick-salmon-deviled-eggs

Quick Salmon Deviled Eggs

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h
Randi
Recipe by  Randi

“Smoked salmon adds a little variety to regular deviled eggs. Great appetizers for parties and picnics.”

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Ingredients

Adjust Servings

Original recipe yields 36 deviled eggs

Directions

  1. Place the eggs into a saucepan in a single layer, and fill with cold water to cover the eggs by at least 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Remove from the heat, and let the eggs stand in the hot water for 15 minutes. Remove eggs from water, and cool. Peel once cold.
  2. Cut the eggs in half lengthwise. Place the egg yolks in a mixing bowl, and set the whites aside. Mash the yolks with the cream cheese and mayonnaise until thoroughly blended. Fill the egg white halves with the egg yolk mixture using a spoon. Sprinkle with paprika. Refrigerate until ready to serve.

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Review (1)

Rate This Recipe
TracieT
45

TracieT

Although I was put off by the name (I don't like salmon) my husband was intrigued! I made them for Easter dinner and my husband, mother, and mother-in-law thought they were great! My hubby said he would give it 5 stars - very creamy with just a light taste of salmon, more of a cream cheese taste (so don't be afraid to try them!)

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 221 mg
  • 74%
  • Sodium
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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