Monday, April 19, 2010

I Like The Looks Of This

Makes 8 stuffed egg halves. Instead of yolks, these deviled eggs are stuffed with smoked salmon mousse that tastes as rich, although it contains significantly less fat and cholesterol.

1/4 pound smoked salmon, coarsely chopped
2 tablespoons light cream cheese
2 tablespoons reduced-fat mayonnaise
2 teaspoons fresh lemon juice
Freshly ground white or black pepper
4 large hard-cooked eggs, peeled and halved lengthwise

1. Place the salmon, cream cheese, mayonnaise, and lemon juice in the bowl of a food processor. Whirl until the mixture is nubbly. Add 3 or 4 grinds of pepper and whirl to combine.

2. Remove and discard the egg yolks. Place the whites cut side up on a plate. With a spoon, scoop up enough salmon filling to make balls the size of yolks. Roll the filling between your fingers to form round balls. Set the filling into the whites. Serve chilled.

"Discard the egg yolks?" Are you mad? Maybe they can't be used in this recipe but for the love of all that's protein, they can be used in other ways (added into a potato salad for example - but then I love an eggy potato salad).
And I love the instruction "whirl until the mixture is nubbly." Great image. I have a little shopping to do but I think I'll be assaying this one over the weekend.


Wil said...

Photos of the final product are in order. Also, use the yolks sliced on a Salade Ni├žoise...

BlogDog said...

I'll do that. The pictures. Still have acquired the smoked salmon though.