Eggs Stuffed with Smoked Salmon and Caviar |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons chopped fresh chives | 2 tablespoons olive oil | 1-1/2 tablespoons fresh lemon juice |
| 12 ounces thinly sliced cold-smoked salmon, finely chopped | 1/4 cup salmon caviar | 12 hard-boiled eggs, shelled, halved, whites and yolks separated |
| additional chopped chives | lemon wedges | assorted fresh herb sprigs |
| 1 | Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours. |
| 2 | Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs. |