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Smoked Salmon, Cream Cheese, and Dill-Stuffed Eggs
This recipe is kosher for Passover.
Smoked Salmon, Cream Cheese, and Dill-Stuffed Eggs Eileen Goltz | Dairy
50 minutes 30 minutes
20 minutes
6 servings

  • 6 hard-cooked large eggs
  • 3 oz. thinly sliced smoked salmon
  • 2 oz. (about 3 Tablespoons) cream cheese, softened
  • 2 Tablespoons sour cream
  • ½ teaspoon fresh lemon juice
  • 2 Tablespoons minced fresh dill
  • Dill sprigs for garnish

  1. Cut a paper-thin slice off both ends of eggs and then halve eggs crosswise.
  2. In a small bowl or food processor blend the yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth.
  3. Add the minced dill and mix until mixture is just combined. Transfer the filling to a pastry bag fitted with a large leaf or other decorative tip.
  4. Pipe the filling into white shells and garnish with the dill sprigs. In the event you don’t have, or want to use a pastry bag you can spoon the filling into the white shells.

This recipe can be doubled or tripled.