By Sharon Fox

10  large eggs
2 oz. smoked salmon, chopped
3 tablespoon light mayonnaise
1/4 cup cucumber, chopped
2 Tbsp. sweet pickle relish
2 teaspoons fresh dill, chopped, plus sprigs for garnish
Pepper

1.  In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, relish, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon ground black pepper, and remaining salmon; gently stir until combined.
3.    Place egg whites on serving dish or in jelly-roll pan lined with paper towel (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.

"Comfort Food for the Mind, Body, and Soul" will be released April 2011. Log on to http://goodcookin4u2.webs.com/.  Sharon Fox will be launching a program to prevent child abuse “The Southern Hospitality Protect Our Children Tour”.

April 10, 2011 - April 23, 2011 Edition