Looking for an update on deviled eggs? These not-so-traditional deviled eggs are flavoured with smoked salmon and dill.

Deviled eggs in disguise

Ingredients

• 8 large eggs, hard-boiled and peeled (see tip)
• ¼ cup minced smoked salmon (about 1 oz/28 g)
• 2 tbsp light mayonnaise (see tip)
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp honey mustard
• 1 tbsp minced fresh dill, or ½ tsp dried (fresh is best!)
• ¼ tsp each salt, freshly ground black pepper and hot pepper sauce
• Paprika for garnish (optional)

Method: 

Carefully slice cooked eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash well using a fork. Add remaining ingredients and mix well.

Using a small spoon, fill centres of eggs with egg mixture, mounding slightly. (Note: If you have a pastry bag with a large tip, you can use it to pipe the filling back into the centers of the eggs. The smoked salmon will clog a small tip, so make sure you use a larger one.)

Sprinkle filling with paprika, if desired. Cover loosely with plastic wrap and refrigerate for at least 1 hour before serving.

Makes 16 deviled eggs

Per serving (1 egg): 46 calories, 3 g total fat (0.9 g saturated fat), 3.5 g protein, 1 g carbohydrate, 0 g fiber, 107 mg cholesterol, 103 mg sodium

Courtesy Janet and Greta Podleski

http://janetandgreta.com/cookbook/the-looneyspoons-collection/