12 eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sour cream
2 teaspoons finely chopped fresh dill weed
Fresh pepper
1.5 oz smoked salmon (lox) (from a 4-oz package), chopped (about 1/3 cup)
Fresh dill weed
In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolk into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
Spoon yolk mixture in 1-quart resealable freezer plastic bag or pastry bag fitted with tip; seal bag. Cut small hole in bottom corner of plastic bag. Squeeze bag to pipe yolk mixture into egg white halves.
Refrigerate at least 30 minutes or up to 24 hours before serving. Just before serving top with dill weed.
