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Smoked Salmon Stuffed Eggs
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| 10 large | eggs |
| 2 oz | smoked salmon, finely chopped |
| 3 T | lite mayo |
| 1/4 c | finely chopped cucumber |
| 2 t | chopped fresh dill plus sprigs for garnish |
Place eggs in a 4 qt saucepan and cover with cold water by at least an inch. Heat to boiling on high. Then remove from heat and cover with tight lid. Let stand 15 minutes. Pour off hot water, then rinse with cold water. Peel the eggs.
Slice eggs in half lengthwise. Gently remove yolk and place in medium size bowl. Break yolks into chunks. Reserve 1 T salmon. Add mayo, cucumber, 2 t dill. 1/8 t fresh black pepper and remaining salmon. Gently stir until combined.
Place egg whites on a dish covered with a paper towel to keep them from rolling. Spoon about 1 T egg yolk mixture into each egg white half. Top with reserved salmon. Cover and refrigerate form up to 4 hours. Garnish with dill sprigs.
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