Deviled Eggs with Herbed Smoked Salmon

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.

Ashleigh Easterling

Owner/ Executive Chef

The Green Bunny, LLC