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Salmon pate stuffed eggs
Victoria Haneveer

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.
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Servings: 24
Course: Appetizer
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Peel the eggs and cut them in half lengthwise.
  2. Put the yolks in the food processor with the cream cheese, mayo, sour cream, salmon, lemon juice, Worcestershire sauce chives and black pepper.
  3. Add salt to taste.
  4. Pipe or spoon the filling into the egg whites.
  5. Chill for 30 minutes then serve these salmon pate stuffed eggs.