Creamy Salmon Pate Stuffed Eggs
Eggs are filled with a creamy salmon filling, flavored with Worcestershire sauce and lemon. Not only do these salmon pate stuffed eggs look beautiful but they make tasty appetizers for a crowd.
- Yield: 24 1x
- Category: Appetizer
Ingredients
Scale
- 12 hard-cooked eggs
- 2 oz (60g) softened cream cheese
- 2 tablespoons mayonnaise
- ½ cup (125 ml) sour cream
- 4 oz (120g) smoked salmon
- 1 tablespoon fresh lemon juice
- 2 dashes Worcestershire sauce
- 2 tablespoons minced fresh chives
- ½ teaspoon pepper
- Salt, to taste
Instructions
- Peel the eggs and cut them in half lengthwise.
- Put the yolks in the food processor with the cream cheese, mayo, sour cream, salmon, lemon juice, Worcestershire sauce chives and black pepper.
- Add salt to taste.
- Pipe or spoon the filling into the egg whites.
- Chill for 30 minutes then serve these salmon pate stuffed eggs.
Find it online: https://victoriahaneveer.com/creamy-salmon-pate-stuffed-eggs/