Happy 2016!

I enjoy this time of year… right after New Year’s when the holiday bustle is gone but everyone seems busy. People are re-invigorated and inspired to make changes. And while I’m as excited as the next person to move on to a new year, I have to share this deviled eggs recipe I made on New Year’s Eve.

I found this Deviled Eggs with Smoked Salmon and Herbs recipe on CookingLight.com. Topped with a mix of fat-free sour cream, reduced fat mayonnaise, mustard, chives and smoked salmon, these eggs made for a super tasty NYE appetizer. Three friends remarked to me that these deviled eggs were “DELICIOUS!” Not only did the smoked salmon lend a saltiness (which meant I didn’t need to add salt), the salmon also provided omega-3s and extra protein.

New Year’s Eve might be over, but I’ll be toting these deviled eggs along with me to other parties.

TELL US: Smoked salmon makes a great bagel topping, but how else do you use lox? Please share. We’d love to hear from you!

Posted by Rima Kleiner, MS, RD