Best Smoked Salmon Stuffed Eggs Recipes

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EGGS STUFFED WITH SMOKED SALMON AND CAVIAR



Eggs Stuffed with Smoked Salmon and Caviar image

Categories     Egg     Herb     Appetizer     Low Carb     Salmon     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.

TOMATOES STUFFED WITH SCRAMBLED EGGS AND SMOKED SALMON



Tomatoes Stuffed With Scrambled Eggs and Smoked Salmon image

Make and share this Tomatoes Stuffed With Scrambled Eggs and Smoked Salmon recipe from Food.com.

Provided by howre you h.

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 vine ripened tomatoes
2 cups liquid egg substitute, well-shaken
2 tablespoons fresh dill, finely chopped
2 tablespoons red onions, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-hydrogenated margarine or 1 tablespoon butter
1/3 cup smoked salmon, chopped
1 tablespoon capers, chopped
1/2 cup goat cheese, crumbled

Steps:

  • Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
  • Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
  • Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).

SMOKED SALMON, CREAM CHEESE, AND DILL STUFFED EGGS



Smoked Salmon, Cream Cheese, and Dill Stuffed Eggs image

Categories     Food Processor     Egg     No-Cook     Quick & Easy     Cream Cheese     Salmon     Dill     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 7

6 hard-cooked large eggs
3 ounces thinly sliced smoked salmon
2 ounces (about 3 tablespoons) cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon fresh lemon juice
2 tablespoons minced fresh dill
Garnish: dill sprigs

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth. Add minced dill and process until mixture is just combined. Transfer filling to a pastry bag fitted with a large leaf or other decorative tip.
  • Just before serving, pipe filling into whites, mounding it, and garnish eggs.

SMOKED SALMON STUFFED EGGS



Smoked Salmon Stuffed Eggs image

Make and share this Smoked Salmon Stuffed Eggs recipe from Food.com.

Provided by Boomette

Categories     Very Low Carbs

Time 27m

Yield 12 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup sour cream
1 teaspoon fresh dill, chopped
1/4 teaspoon ground fennel
60 g smoked salmon, finely sliced, cut in 12 squares of about 2 inches
fresh dill
salt and pepper

Steps:

  • In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
  • Cut the eggs in half and remove the yolks.
  • In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
  • Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.

STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE



Stuffed Eggs with Smoked Salmon and Herb Cheese image

Deviled eggs become extraordinary when topped with sliced salmon lox.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 12

Number Of Ingredients 4

6 eggs
1/4 cup mayonnaise or salad dressing
1/4 cup garlic-and-herb spreadable cheese
4 oz sliced salmon lox

Steps:

  • In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
  • Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
  • Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
  • Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g

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