Deviled Eggs With Smoked Salmon, Fennel And Capers - 1g Carbs, 0.9g Fiber
4 hard-boiled eggs, cooled, peeled, halved lengthwise
2 tablespoons light sour cream
2 teaspoons light mayonnaise
2 tablespoons finely-minced fennel
2 tablespoons minced smoked salmon
2 teaspoons minced red onion
2 teaspoons drained capers
salt to taste
freshly ground black pepper to taste
1 teaspoon snipped chives for garnish
Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).
Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.
Makes 8 servings.
Calories 47, Fat 3 g, Carbs 1 g, Sodium 129 mg, Fiber 0.9 g.
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