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Deviled Eggs with Smoked Salmon & Herbs


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Rate this recipe 4.6/5 (5 Votes)


  • 8 large eggs
  • 1/4 cup fat-free sour cream
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons minced fresh dill
  • 1/4 teaspoon
  • 2 ounces cold-smoked salmon, finely chopped
  • 16 small dill sprig (optional)
  • 16 small tarragon sprig (optional)


Adapted from


Step 1

Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.


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