Best 5 Low Fat Lox Stuffed Eggs Recipes

LOW FAT LOX STUFFED EGGS

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)

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.

SMOKED SALMON DEVILED EGGS

Steps:

• 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 capers and dill weed.

LOX AND CREAM CHEESE SCRAMBLED EGGS

Steps:

• Beat eggs. (I find they get fluffier if you beat the yolks and whites separately and then mix them together.) Add milk and stir.
• Melt butter in a frying pan over medium-high heat.
• Add eggs and stir.
• When eggs are nearly set, sprinkle in the cheese, cream cheese, and lox and stir until eggs are just set (don't overcook!).
• Add salt and pepper to taste.

STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE

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.