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  • Deviled Eggs with Salmon and Goat Cheese

    Deviled Eggs with Salmon and Goat Cheese


    Deviled Eggs with Salmon and Goat Cheese

    Makes 12 Pieces

    These yolk & mayonnaise-free deviled eggs will wow whoever you serve them to! They are light & lemony with the delicate flavor smoked salmon to boot!


    What You’ll Need:

    A Sauce Pot

    An Egg Pricker, Pin, Or Even A Tack, Will Do

    A Bowl with Ice Water

    A Damp Paper Towel

    A Sharp Kitchen Knife

    A Food Processor

    A Pastry Bag

    A Pretty Plate For Serving



    3 Large Organic Eggs

    3 Ounces of Smoked Salmon (Nova), Roughly Chopped

    3 Ounces of Plain Goat Cheese, Broken Into Chunks

    1 1/2 Tbsp Lemon Juice

    1/8 tsp White Pepper

    Pinch Nutmeg

    Sprigs Of Dill For Decoration


    How To Put It Together:

    1) Fill a sauce pot with cold water. Prick a hole in the bottom of the eggs, this will release any extra air in the egg an ensure more even cooking. Place eggs in  cold water.  Place a pot over high heat; bring the eggs to a nice rolling boil. Allow them to boil for about a minute, then turn the stove off; allow the eggs to sit in the hot water for 15 minutes.


    2) Carefully drain the water from the pot. Plunge the eggs into an ice water bowl and leave them there to cool for about 15 minutes. The ice may melt, if you feel that they are not cooling fast enough because of melting ice, just add a little more ice to the bowl.


    3) One-by-one, peel the eggs, placing each egg back into the ice water bowl after peeling.


    4)  To small bowl of the food processor, add the smoked salmon, the goat cheese, lemon juice, white pepper and nutmeg. Process until smooth, scraping down the sides of the bowl as needed.


    5) Remove eggs from the water bowl; dry them thoroughly. Cut the eggs into quarters, wiping the knife with a damp paper towel between each slice. This will keep your whites nice and clean for filling and decorating. Remove the yolks; save them for another use. Place the eggs on a serving platter. If the eggs slide around the plate and mine almost always do, here’s a handy trick: cut a small nick on the underside of the egg white, being careful not to cut through the white. It’s just this teeny slice in the bottom that will stop your eggs from sliding.


    6) Now that both the filling and eggs are prepared, scrape the filling out of the processor bowl into a pastry bag. One-by-one, pick up the egg quarters, fill it using the pastry bag and place it back onto the plate. Decorate each egg with a small piece of dill, then use the rest of your dill to decorate the plate.


    7)  Serve and enjoy!


    Nina’s Tasty Tip:

    If you don’t own a pastry bag, don’t worry! Here’s a great trick: snip off the corner of a zip top bag and use it as your pastry bag.



    46 Calories
    4 Grams Protein
    3 Total Grams of Fat
    1 Grams of Saturated Fat
    58 mg Cholesterol
    99 mg Sodium
    0 G Carbohydrate
    0 G Fiber
    0 G Sugar
    9% RDA Selenium
    7% RDA Vitamin B12
    6% RDA Riboflavin
    5% RDA Phosphorus
    • Glycemic load: 0

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