Deviled Eggs with Smoked Salmon and Dill

8 eggs, hard boiled and peeled
¼ cup minced smoked salmon
2 tbsp. light mayonnaise
1 tbsp. freshly squeezed lemon juice
1 tbsp. honey mustard
1 tbsp. fresh minced dill, or ½ tsp dried
¼ tsp each salt, freshly ground black pepper and hot pepper sauce
Pinch paprika for garnish (optional)


  • For perfectly hard boiled eggs, place the eggs in a single layer in a large saucepan then add cold water to cover eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan immediately from the heat, cover and let eggs stand for 15 minutes.
  • Using a slotted spoon, transfer eggs to a bath of ice cold water. Let them sit in cold water for about 5 minutes before peeling.
  • Carefully slice cooked eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and mash well using a fork. Add the remaining ingredients and mix well.
  • Using a small spoon, fill centers of eggs with egg mixture, mounding slightly.
  • Sprinkle filling with paprika, if desired. Cover loosely and refrigerate for at least one hour before serving.

Allowances: Makes 8 servings
Per serving (1 egg) – 1 protein (group 6) and ½ fat (group 7).

Recipe courtesy of ‘The Looneyspoons Collection’

Category: Low carb.(also can use for general diets), Recipes Comments Off on Deviled Eggs with Smoked Salmon and Dill

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