Bagels and lox devilled eggs

Love a smoked salmon and cream cheese bagel? Grab a carton of eggs and whip up this fun appetiser.

Credit: Tribune

• makes

  24

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 12 hard-boiled eggs, peeled
• 120 g (½ cup) cream cheese
• 60 ml (¼ cup) mayonnaise
• 1 tsp Dijon mustard
• 2 spring onions (scallions), sliced
• 85 g smoked salmon, chopped, plus extra to serve
• handful of bagel chips, broken into small pieces

Instructions

Slice the eggs in half lengthways, scoop out the yolks and place in a bowl. Add the cream cheese, mayonnaise, mustard and spring onion and combine well. Stir in the smoked salmon, then season with salt and pepper. Spoon mixture into the egg halves, then top with broken bagel chips and a little extra smoked salmon.

@2016 Tribune Content Agency News Service and Pittsburgh Post-Gazette. Photographs: Gretchen McKay. Based on a Food Network recipe. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.