Herbed Salmon Deviled Eggs

Deviled Eggs with Smoked Salmon

Herbed Salmon Deviled Eggs – Phase 1-4, serves 4

as adapted from Jeanne Kelly

8 large eggs

1/4  package silken tofu

1 tbsp chopped fresh chives

2 tbsp Walden Farms mayo

2 tbsps Dijon mustard

2 tsp minced fresh tarragon

2 tsp minced fresh dill

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1 can salmon, drained & finely chopped

16 small dill sprigs (optional)

16 small tarragon sprigs (optional)

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 2 yolks in a medium bowl (discard the rest); mash with a fork until smooth. Add tofu and next 8 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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