Recipe by Boomette
These stuffed eggs can be good up to 2 days in the fridge. From Ricardo.
Top Review by Leggy Peggy
I made this wonderful recipe last week for a very special occasion. We had a full-on afternoon tea to celebrate the life of hubby's Aunt Esther, who lived with us for almost 8 years and who died in demented aged care just before she turned 99. Esther would have loved this dish, and our guests certainly did. I made as written, but did a triple batch. Sorry I couldn't get a photo -- the guests were too quick. Thanks for posting such a great party dish.
- 6 eggs
- 1⁄4 cup sour cream
- 1 teaspoon fresh dill, chopped
- 1⁄4 teaspoon ground fennel
- 60 g smoked salmon, finely sliced, cut in 12 squares of about 2 inches
- fresh dill
- salt and pepper
Directions See How It's Made
- In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
- Cut the eggs in half and remove the yolks.
- In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
- Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.