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|Quick Salmon Deviled Eggs|
"Smoked salmon adds a bit range to everyday deviled eggs. Great appetizers for parties and picnics."
- 18 eggs
- 6 ounces smoked salmon cream cheese spread
- 2 tablespoons mayonnaise
- paprika to flavor
|Prep : 20M||Cook : 18M||Ready in : 1H|
- Place the eggs into a saucepan in a unmarried layer, and fill with cold water to cover the eggs by at least 1 inch. Cover the saucepan, and produce the water to a boil over excessive heat. Remove from the warmth, and let the eggs stand inside the hot water for 15 mins. Remove eggs from water, and cool. Peel once cold.
- Cut the eggs in half lengthwise. Place the egg yolks in a mixing bowl, and set the whites aside. Mash the yolks with the cream cheese and mayonnaise till very well blended. Fill the egg white halves with the egg yolk aggregate the usage of a spoon. Sprinkle with paprika. Refrigerate till ready to serve.
- For a nicer presentation, pipe in filling with a pastry bag.
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