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Norwegian Deviled Eggs
At a Glance
- Prep
- 20 minutes
- Cook
- 12 minutes
- Yield
- 16 deviled egg halves
Categories
- Appetizer
Cuisine
- Scandinavian
Difficulty
- Easy
Dietary
- Gluten-free
- Low-carb
- Low-sugar
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Eggs
- Possible Eggs — check ingredient labels
- Possible Fish — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Made with sour cream, Swiss cheese, butter and a bit of dill - topped with smoked salmon.
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Ingredients
- 8 hard-boiled eggs, large (peeled)
- 1/4 cup chopped salmon (smoked)
- 1 tablespoon unsalted butter
- 1 tablespoon sour cream
- 3 tablespoons grated cheese (Swiss preferred)
- 1/2 teaspoon chopped dill
- Black pepper, freshly ground
- Kosher salt
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Instructions
Boil eggs for 12 minutes, remove from water and cool completely before peeling.
Halve eggs and remove the yolks into a mixing bowl, saving egg whites for later. Mash the yolks and add butter, sour cream, cheese, and spices. Mix thoroughly.
Add egg yolk mixture back to egg whites, top with salmon and serve.
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