Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

16 hard-boiled large eggs

4 ounces cream cheese, softened

1/3 cup mayonnaise

2 tablespoons snipped fresh dill

1 tablespoon capers, drained and finely chopped

1 tablespoon lemon juice

1 teaspoon horseradish sauce

1 teaspoon prepared mustard

1/2 teaspoon Watkins Black Pepper

3/4 cup flaked smoked salmon fillet

Sprinkle with Watkins Paprika

Sauce

1 cup mayonnaise

1/4 cup plus 2 tablespoons ketchup

1 tablespoon horseradish sauce

1 tablespoon prepared mustard

1/4 cup smoked salmon fillets, optional

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Sprinkle with Watkins Paprika. Refrigerate, covered, until serving.

For sauce, in a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, serve as side for topping eggs as desired.

Tip: Don't Peek in the oven when baking.  Each peek can lower the temperature as much as
 25 degrees F and can affect baking quality.

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