Stuffed Eggs with Salmon Mousse
Put the salmon mixture into a cake-decorating bag and pipe it into the egg whites for a beautiful presentation.
- 4 ounces cold-smoked salmon
- 1 (3-ounce) package light cream cheese, softened
- ¼ cup low-fat mayonnaise
- ¼ teaspoon pepper
- 2 tablespoons chopped chives
- 9 hard-cooked eggs, halved, yolks removed
- 2 cups curly parsley
In blender or food processor, combine salmon, cream cheese, mayonnaise, and pepper. Blend or process until smooth.
Stir in chives.
Fill egg white halves with the salmon mixture.
Arrange on parsley on a serving plate; cover with plastic wrap, and chill for 2 hours before serving.
Fat: 3.37 grams
Saturated fat: 1.12 grams
Dietary fiber: 0.0 grams
Sodium: 286.50 mg
Cholesterol: 6.14 mg
To hard-cook eggs, place large eggs in a saucepan and cover with cold water. Bring to a boil over high heat. When water is boiling furiously, cover pan, remove from heat, and let stand for 15 minutes. Then place the saucepan in the sink and run cold water into it until the eggs feel cold. Crack shells under water, then peel the eggs.