Recipe for Deviled Eggs with Smoked Salmon, Fennel, Capers 
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Yield:
8
Ingredients:
Amount Ingredient
4 x hard-boiled eggs (1/2d lengthwise) cooled,
peeled,
halved lengthwise
2 tbl light sour cream
2 tsp light mayonnaise
2 tbl finely minced fennel
2 tbl minced smoked salmon
2 tsp minced red onion
2 tsp drained capers
Salt
Freshly ground pepper
Instructions:
Instructions: 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.

NOTES: Celery can be substituted for the fennel; the taste is different but the crunch is there. These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

8 servings.

NOTES : Active Work Time: 15 minutes
* Total

Preparation Time: 35 minutes

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