Ingredients

Makes 12 stuffed eggs

　　6 hard-cooked large eggs

　　3 ounces thinly sliced smoked salmon

　　2 ounces (about 3 tablespoons) cream cheese, softened

　　2 tablespoons sour cream

　　1/2 teaspoon fresh lemon juice

　　2 tablespoons minced fresh dill

　　Garnish: dill sprigs

　　

Step 1

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.

　　

Step 2

Just before serving, pipe filling into whites, mounding it, and garnish eggs.