I have decided to bring Devilish Deviled Eggs. They are interesting because they contain smoked salmon. I felt the need to warn people before they ate them. There is something funny about a deviled egg that tastes like cold fish.
Not Bad... but a little spooky.
8 large eggs
1/4 cup fat-free sour cream
1 tablespoon chopped fresh chives
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh dill
1/4 teaspoon freshly ground black pepper
2 ounces cold-smoked salmon, finely chopped
16 small dill sprigs (optional) 16 small tarragon sprigs (optional)
1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.
Now let's see what everyone else has brought for our Halloween Virtual Super ...
Jerry has started off the festivities with Dracula's Revenge
Val is bringing a pot of Winter Squash with floating ghosts
MaryAnn has made Sweet Potato and Black Bean Empanadas
Roz has brought dessert with Chocolate Spiderweb Cookies.
Jamie has munchies~ Devilishly Devine Peanut Butter Caramel Corn
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!