Huevos rellenos de salmón ahumado y cebollino

Ingredientes

• 8 extra large eggs
• 1/2 cup mayonnaise
• 1 tbsp sour cream
• 2 tbsp cream cheese
• 100 g smoked salmon (approximately 3.5oz + extra for garnish)
• 2 tbsp chives (finely chopped + extra for garnish)
• 1/2 tsp smoked paprika (+ extra for garnish)
• salt and pepper (to taste)
• 1 tsp lemon juice (or to taste)

Preparación

1. 1

   Bring a pot of water to a gentle boil then add the eggs. Boil for 7-8 minutes (I used extra-large eggs and boiled them for 8 minutes).

2. 2

   Remove from the water and place in an ice bath to stop cooking and cool them down.

3. 3

   When the eggs have cooled, crack the shells then roll on a kitchen counter to loosen the shells. Peel the shells and discard.

4. 4

   Halve the eggs and gently scoop out the yolks with a teaspoon.

5. 5

   Place the yolks in the bowl of a food processor with the filling ingredients and blend until smooth.

6. 6

   Scoop the filling back into the eggs then garnish with a slither of smoked salmon, chopped chives and paprika and serve.