Those who host holiday gatherings know that the finger foods make the event. This week, we'll offer appetizer ideas for those struggling to pull together party menus.
6 large eggs
1/2 cup mayonnaise
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1/4 cup smoked salmon, finely chopped
1 tablespoon fresh dill, chopped
3/4 tablespoon pepper sauce (such as Tabasco)
1/8 teaspoon salt
Hard-boil eggs; peel and cool. Cut eggs lengthwise in half; carefully remove yolks.
Stir egg yolks, mayonnaise, smoked salmon, dill, pepper sauce and salt in a large bowl. Spoon the filling into the egg whites, mounding it slightly, or pipe the filling with a rosette tip. Store in refrigerator until ready to serve.
Garnish eggs with a small piece of smoked salmon and dill sprig. Makes 12 halves.