Smoked Salmon Deviled Eggs

Can you believe it's already December?  The last few months have zipped by so quickly, and now it's time to think about the upcoming holidays.  Christmas, Hanukkah, Kwanzaa, New Year's Eve and so many other holidays are just around the corner.  It's a chance for people to come together, celebrate, and share some good food, good friends and happy times.

But planning a holiday buffet table for a big party can be a challenge. You want to include lots of tasty bites for your guests, and have everything look special, but how much will all of this cost? And, how much time will it take to put all of these appetizers together?

Well, don't worry, it can be done.  Over the next few weeks, we will be posting lots of hot and cold appetizers, snacks and drink ideas for your upcoming parties.  Several of the recipes can be made a day or two in advance, which will save you a lot of time, they are easy to prepare, and also easy on your budget. So let's get started with something everyone loves, deviled eggs.

Appetizers are a must for upcoming Christmas and Holiday parties, and deviled eggs can be found on almost any buffet, but these little bites are something special.  Adding smoked salmon to the filling, then topping each egg half with a slice of salmon, you get a snack that is both elegant and tasty.  The smoked salmon is pretty inexpensive at about $4 - $5 for a 4-ounce package, which is enough for about two batches of these deviled eggs.

Arrange the Salmon Deviled Eggs with several of the Shrimp Mousse Deviled Eggs and you have a beautiful centerpiece for your party buffet.  The deviled eggs can be made several hours before needed and kept refrigerated.  The smoky flavor of the salmon will be more pronounced if it has a few hours for the flavors to blend.  Enjoy!!

6  Hard-Boiled Eggs, peeled and halved
1/2 cup  Sour Cream
2 oz  Cream Cheese, softened
2 TB  Hellman's Light Mayonnaise
1 TB  Lemon Juice
2 TB  Chives, minced
2 oz  Smoked Salmon
1/2 tsp Kosher Salt
1/4 tsp  Ground Black Pepper

Place the egg whites on a platter and set aside.  Place the egg yolks and the remaining ingredients in a small food processor, and blend until very smooth.

Use a pastry bag with a large-opening decorative tip to pipe the filling into the egg whites.  (You can find disposable pastry bags with the tips at most kitchen stores.  Or you can use a small spoon to fill the egg whites and smooth the tops.)

Use a sharp knife to cut small pieces of the smoked salmon, then add a slice to the top of each of the deviled eggs.  Chill until ready to serve.  Makes 12 egg halves.