A - Z Blogging Challenge - E

I know, I know,  you think this is something your mother made for an appetizer.  Well, she did, but todays devilled eggs are redone, totally "retro" and the "in" appetizer!!  Plus, they're super easy and really inexpensive!!
(The recipe sounds a bit complicated, but, really, it's not) 

  “E”


 Eggs - Devilled

12 large eggs
1/2 cup sour cream
4 Tbsp. good quality mayonnaise
1 Tbsp. freshly squeezed lemon juice
2 Tbsp finely chopped dill, plus more for garnish  (optional)
1/2 cup finely chopped smoked salmon (optional)
salt and pepper to taste


Place eggs in a large pot and cover with cold water.  Bring to a boil.  As soon as they begin to boil, cover and turn off heat.  Let stand for 12 minutes.  Drain eggs then cover with cold water.  Set aside to cool.  When cool, remove shell and slice eggs in half, lengthwise.  Carefully remove yolks to a medium bowl and set whites aside.

Using a fork, finely mash eggs.  Add next 4 ingredients and combine until creamy, fold in chopped salmon.  Add salt and pepper to taste.

Using a small spoon (or pastry bag if you wish), fill the egg whites with the egg yolk mixture.  Garnish with chopped dill.  Keep refridgerated, loosely covered until ready to serve.

(Optional - if you're not a lover of salmon you could replace the salmon & dill with 1/3 cup freshly grated Parmesan cheese and 2 Tbsp., plus garnish, of finely chopped flat leaf  (Italian) parsley.)

Monica