Low Fat Lox Stuffed Eggs Recipes

STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE

Stuffed Eggs with Smoked Salmon and Herb Cheese image

Deviled eggs become extraordinary when topped with sliced salmon lox.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 12

Number Of Ingredients 4

Ingredients

6 eggs
1/4 cup mayonnaise or salad dressing
1/4 cup garlic-and-herb spreadable cheese
4 oz sliced salmon lox

Steps:

In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g

LOW FAT LOX STUFFED EGGS

Low Fat Lox Stuffed Eggs image

Make and share this Low Fat Lox Stuffed Eggs recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 24m

Yield 12 Deviled eggs

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs, peeled, cut in half, yolks removed
2 tablespoons low-fat cream cheese
1/4 cup nonfat sour cream or 1/4 cup low fat cottage cheese, pureed
1 ounce lox
1 teaspoon lemon juice
1 tablespoon fresh dill (for garnish)
1 teaspoon capers, drained

Steps:

Take 2 egg yolks and place in food processor, using steel blade (Use remaining 4 yolks for some other purpose).
Add cream cheese, sour cream (cottage cheese), salmon & lemon juice.
Pulse until you have a well blended mixture (If you over pulse the mixture will become runny).
Fill the eggs and garnish with a sprig of dill and 3 capers.

L.E.O. (LOX AND EGGS AND ONIONS)

L.e.O. (Lox and Eggs and Onions) image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large Spanish onion
3 tablespoons canola oil
1 tablespoon butter
1/4 pound lox (may be scraps or wings)
8 eggs
Salt and pepper
2 scallions, chopped

Steps:

Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

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