Deviled Eggs with Smoked Salmon and Cream Cheese

6 large eggs
3 tablespoons minced smoked salmon (about 1 oz.)
3 tablespoons minced green onions
3 tablespoons softened light cream cheese
1 tablespoon reduced fat sour cream
1 teaspoon Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Garnishes: fresh dill, smoked salmon slivers, sweet paprika

Place eggs and enough water to cover in a saucepan over medium heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain; return eggs to saucepan, and add enough cold water and ice to cover. Let cool.

Remove shells from eggs, halve each egg lengthwise, and scrape yolks into a bowl. Reserve egg whites.

Combine yolks, salmon, and next 7 ingredients, mashing with a fork until well blended. Transfer this mixture to a plastic freezer bag, and cut the corner of the bag off. Squeeze the mixture out of the corner into the egg whites.

Cover loosely with plastic wrap, and refrigerate up to 2 days. Garnish, if desired.

Serving Size: 2 deviled egg halves

Number of Servings: 6

Recipe submitted by SparkPeople user BETHANYBOO.