Presented by Chef Ashleigh Easterling
8 large eggs
1/4 cup fat-free sour cream
1 tablespoon chopped fresh chives
1 tablespoon Dijon mustard
2 tablespoons reduced-fat mayonnaise
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh dill
1/4 teaspoon freshly ground black pepper
2 ounces cold-smoked salmon, finely chopped
16 small dill sprigs
16 small tarragon sprigs
1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; sit aside for 15 minutes. Pour out the water and rinse with cold running water until the eggs are cool.
2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Fill the egg halves with the mixture. Garnish with dill and tarragon sprigs.
Owner/ Executive Chef