Salmon Mousse Devilled Eggs for Christmas

Salmon Mousse Devilled Eggs for Christma

Ingredients:

• 6 large eggs
• 100g (3.5 oz) smoked salmon (
• 3 tbsp cream cheese, soft
• 2 tbsp mayonnaise (
• 1 tbsp Dijon mustard
• 1 tsp lemon juice (fre
• 1 tbsp fresh dill, f
• Salt and freshly ground black pepper, to taste
• Lemon zest, for garnish (optional)
• Fresh parsley or chives, for garnish (
• 1 tbsp capers, drained (optional)

Instructions:

1. Boil the Eggs:
   • Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
   • Once boiling, reduce the heat and simmer for 9-10 min
   • Transfer the eggs to an ice bath to cool completely. Once cool, peel the eggs and slice them in half lengthwise.
2. Prepare the Salmon Mousse:
   • Remove the yolks from the egg halves and place them in a bowl. Mash the yolks with a fork until smooth.
   • Add the softened cream cheese, mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, and chopped smoked salmon. Stir until everything is smooth and creamy.
   • Season with salt, pepper, and chopped fresh dill. Taste and adjust seasoning as needed.
3. Fill the Egg Whites:
   • Spoon or pipe the salmon mousse into the hollowed-out egg whites. A piping bag with a star tip works well for a beautiful presentation.
4. Garnish:
   • Garnish each egg with a small sprig of fresh dill, a caper (optional), and a light sprinkle of lemon zest. You can also add a little chopped parsley or chives for color and flavor.
5. Chill and Serve:
   • Refrigerate the devilled eggs for at least 30 minutes before serving to allow the flavors to meld together.
   • Serve chilled as a stylish appetizer for your Christmas meal!

These Salmon Mousse Devilled Eggs will make a luxurious and tasty addition to your festive spread. Enjoy!