|Smoked salmon deviled eggs.|
Here's the recipe:
8 large eggs
1/4 cup plain nonfat Greek yogurt
3 Tbsp. Philadelphia 1/3 Less Fat Soft Cream Cheese
2 Tbsp. lite mayonnaise
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. minced fresh chives, plus extra for garnish
2 oz. smoked salmon, minced + about another 1-1/2 oz. for garnish
1/2 tsp. Diamond kosher salt + 1/8 tsp. for egg whites
1/8 tsp. smoked paprika (or up to 1/8 tsp. more, depending on your taste)
1/4 tsp. white pepper (or black, if preferred)Optional additional garnish: capers ( I garnished with chives.)
In a pot that will hold the eggs in a single layer, cover eggs with 1 inch of cold water. Bring to a full boil over high heat; cover; off heat; let eggs stand for 13 minutes. Drain eggs; set aside to cool.
Peel eggs and slice in half lengthwise. Carefully remove yolks. Set yolks in small food processor; set whites, cut sides up, on an egg dish or platter. Sprinkle whites lightly with
1/8 tsp. salt; set aside.
Add yogurt, cream cheese, mayo, lemon juice, 1 Tbsp. chives, 2 oz. salmon, 1/2 tsp. salt, smoked paprika and pepper to mini food processor; pulse till smooth and well combined. Taste to adjust seasonings, adding more paprika, salt or pepper if needed.
|Some of the ingredients.|
|Mix in food processor.|
|Eggs and smoked salmon for breakfast.|