Deviled Cucumbers

Why I Love This Recipe

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.

Ingredients You'll Need

2 mini cucumbers, each 2 to 3 inches long

3 ounces cream cheese, at room temperature

1 ounce smoked salmon, coarsely chopped

2 tablespoons sour cream

Freshly ground black pepper

1 tablespoon drained capers in brine, coarsely chopped

2 tablespoons chopped fresh chives

Pairs Well With

drinks

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