Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Deviled Cucumbers
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 24 stuffed cucumbers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 22
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 29 mg
Move over, deviled eggs! These light and elegant smoked salmon appetizers are perfect for a spring get together – and only take 15 minutes to make! With a refreshing crunch from cucumbers and a creamy filling with a hint of tang, they offer a twist on classic flavors. Plus, they’re a budget-friendly way to enjoy the rich taste of smoked salmon – just 1 ounce goes a long way here.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 24 stuffed cucumbers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 22
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 29 mg
Ingredients
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Directions
Special equipment:
a mini food processor; a disposable piping bag or resealable plastic bag- Halve the cucumbers lengthwise. Use a small metal measuring spoon to hollow out about half of each cucumber piece, creating a divot on one side for filling. Pat the cut sides dry.
- Combine the cream cheese, smoked salmon and sour cream in a food processor and season with a few grinds of pepper. Process to make a smooth filling. Add the capers and 1 tablespoon of the chives and pulse just to combine.
- Transfer the filling to a disposable piping bag or resealable plastic bag and cut about 1/4 inch off the tip or corner. Pipe the filling into the cavities of the cucumbers. Sprinkle with the remaining chives.
