Smoked Salmon Deviled Eggs with Stuffed Tomatoes

An elegant appetizer featuring salmon-stuffed deviled eggs and cherry tomatoes, enhanced with a sprinkle of smoked paprika for a delightful burst of flavor and color.

Ingredients

12	eggs
10	cherry tomatoes, halved and seeded
4	ounces cream cheese, softened
1	(6 ounce) can skinless, boneless salmon, drained and flaked
2	tablespoons mayonnaise
2	tablespoons spicy brown mustard
1 1⁄2	tablespoons sour cream
1	tablespoon lemon juice
2	tablespoons pickle relish, drained
1⁄4	teaspoon grated lemon peel, or to taste
1	teaspoon smoked paprika
	salt and pepper to taste
	smoked paprika for garnish

Instructions

• 1. Begin by placing the eggs in a saucepan in a single layer and filling it with water to cover the eggs by 1 inch. Cover the saucepan, bring the water to a boil over high heat, then remove from heat and let the eggs sit in the hot water for 15 minutes. Drain and cool the eggs under cold running water. Once cooled, peel the eggs. Proceed by halving the eggs lengthwise and carefully scooping out the yolks into a bowl. Mash the yolks using a fork.
  2. Place the halved cherry tomatoes cut side down on a paper towel to drain any excess moisture.
  3. In a bowl, mash the softened cream cheese until smooth and easy to work with. Add the egg yolks, drained and flaked salmon, mayonnaise, spicy brown mustard, sour cream, lemon juice, drained pickle relish, grated lemon peel, and 1 teaspoon of smoked paprika. Mix all the ingredients thoroughly until well combined. Season the mixture with salt and pepper to taste.
  4. Carefully spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle additional smoked paprika for a decorative touch. Arrange the deviled eggs and stuffed tomatoes on a serving platter. For best results, chill them for at least 1 hour before serving.

Jul 19, 2024