Wednesday, April 16, 2014





My camera is not feeling well. But I have a phone cam. 
And phone apps can be fun. 

Speaking of apps, here is my quick and eggcellent version of Easter eggs...
they are devilishly divine! (couldn't help it.)

Smoked Salmon Deviled Eggs

70g pkg smoked salmon, finely chopped
1 stalk celery, finely chopped (optional)
1/2 cup sour cream
1/2 cup mayo
3 Tbsp green onion, finely chopped
1 Tbsp minced fresh dill
1 Tbsp finely grated lemon rind
1 Tbsp lemon juice
1 tsp Dijon mustard
1 dash hot pepper sauce
1 pinch paprika
1 pinch sea salt
freshly grated black pepper, to taste
1 dozen hard-boiled eggs, peeled and sliced in half lengthwise, whites and yolks reserved




© 2014 jordanabananabakes.blogspot.ca 




© 2014 jordanabananabakes.blogspot.ca 




In a medium bowl, add sour cream, mayo, celery (if using), green onion, dill, lemon rind, lemon juice, salt, pepper, paprika and hot pepper sauce. In a separate bowl, mash yolks into a fine crumb and mix in the mustard until incorporated. 




© 2014 jordanabananabakes.blogspot.ca 




© 2014 jordanabananabakes.blogspot.ca 



Add the yolks mixture to the sour cream mixture and mix everything well. Then gently fold in the chopped smoked salmon. Refrigerate for 1 hour to let the flavours meld before filling the egg whites with the smoked salmon mixture. Add a tiny sprig of dill and serve. You can also mound the mixture on baguette chips or as a spread for tea sandwiches. Have a wonderful Easter!



© 2014 jordanabananabakes.blogspot.ca 


Inspired by a recipe from Best Recipes Ever © 2014