Mother’s Day: got plans? As a holiday that typically revolves around brunch, it’s a busy one for restaurants. If mom prefers a more relaxed version at home (or you left it too late to make a reservation – oops), spoil her in style in the comfort of her own home. Start with these scrummy, salmony eggs from Good Housekeeping and don’t forget her beverage of choice!
- 10 large eggs
- 2 oz. smoked salmon
- 3 tbsp. light mayonnaise
- 0.25 c. cucumber
- 2 tsp. Fresh dill
- In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
- Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
- Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.