Food > Recipe Directory > Courses/Meal Type > Appetizers > Salmon-Stuffed Eggs
Salmon-Stuffed Eggs Recipe
Salmon-Stuffed Eggs
A plate of simple appetizers in the Viennese tradition makes a pretty start to a Mother's Day lunch.
Ingredients
- 3 hard-cooked eggs
- 1/3 cup (75 mL) finely chopped smoked salmon (2 oz/60 g)
- 2 tbsp (30 mL) sour cream
- 2 tsp (10 mL) chopped chives or minced green onion
- 1/8 tsp (0.5 mL) grated lemon rind
- 1/2 tsp (2 mL) lemon juice
- Pinch pepper
- 18 small capers
Preparation
Halve eggs; transfer yolks to bowl. Using fork, mash yolks with salmon and sour cream; mix in chives, lemon rind and juice, and pepper.
Mound yolk mixture over whites. Top with capers.
- Serving(s)
- 6 pieces
| Per piece: about | |
|---|---|
| Calories | 55 |
| Protein | 5 g |
| Fat (total) | 4 g |
| Sat. Fat | 1 g |
| Carbohydrate | 1 g |
| Cholesterol | 97 mg |
| Sodium | 177 mg |
| Calcium | 2 % RDI |
| Iron | 3 % RDI |
| Vitamin A | 5 % RDI |
| Vitamin C | 2 % RDI |
| Folate | 6 % RDI |
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Source
Homemakers Magazine: May 2005
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