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Appetizers, Fish and Shellfish

Deviled eggs with smoked salmon, fennel and capers

Deviled eggs with smoked salmon, fennel and capers
Luis Sinco / Los Angeles Times

When push comes to shove at my house and there's little around to eat, eggs often save the day. This handy little helper has an unfortunate reputation, of course, mostly due to the high cholesterol content of the yolk. But ... Read more

Total time: 35 minutes | Serves 8
  • 4 hard-boiled eggs, cooled, peeled, halved lengthwise
  • 2 tablespoons light sour cream
  • 2 teaspoons light mayonnaise
  • 2 tablespoons finely minced fennel
  • 2 tablespoons minced smoked salmon
  • 2 teaspoons minced red onion
  • 2 teaspoons drained capers
  • Salt
  • Freshly ground pepper
  • 1 teaspoon snipped chives, for garnish

Step 1Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).

Step 2Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.

Note: Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

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