Deviled Eggs With Sour Cream, Chives, And Salmon Roe

Deviled Eggs With Sour Cream, Chives, And Salmon Roe
Deviled Eggs With Sour Cream, Chives, And Salmon Roe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: