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Deviled Eggs With Sour Cream, Chives, And Salmon Roe


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  • 24 large hard-boiled eggs peeled, and halved lengthwise
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 jar salmon roe - (4 oz) (or golden whitefish roe)


Servings 20


Step 1

Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth.

Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.

This recipe yields 20 servings.

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