1 dozen hard-cooked eggs
3 tablespoons mayonnaise
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3 tablespoons regular or low-fat sour cream
½ teaspoon Dijon mustard
1 teaspoon minced fresh garlic
¼ teaspoon salt
2 tablespoons thinly sliced fresh chives
2 ounces (¼ cup) minced smoked salmon
3 tablespoons thinly sliced fresh chives
3 tablespoons finely minced red onion
1 tablespoon seasoned rice vinegar (optional)
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, garlic and salt; mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the chives and salmon until evenly mixed in. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix the chives, onion and vinegar, if desired. Top each egg half with about ¾ teaspoon of the mixture.
Cook's note: You can use either hard- or cold-smoked salmon in these elegant but surprisingly easy stuffed eggs. If you are using cold-smoked salmon or lox, a tiny piece on top of each egg adds extra flair. Pair with a fresh arugula and roasted beet salad for lunch.
"D'Lish Deviled Eggs: A Collection of Recipes from Creative to Classic" by Kathy Casey (Andrews McMeel Publishing, 2013)