Smoked Salmon Cream Cheese And Cilantro Stuffed Eggs Recipes

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

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.

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.

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.