Emerald Eggs and Smoked Salmon Appetizers

For St. Patrick's Day, I brought a couple appetizers to our work party.  They were okay.

Emerald Eggs
Recipe from Food Network Channel

Ingredients:
12 eggs
2 cups watercress leaves
1/2 cup mayo or miracle whip
4 tablespoons scallions
4 tablespoons tarragon
pinch salt and pepper
8 slices ham, cut into thin strips

Directions:
Hard-boil the eggs, then peel and slice in half.   Scoop the yolks into a food processor and puree with the watercress, mayo, scallions, tarragon, salt, and pepper.   Place the ham strips in the the hollowed-out egg whites and fill with the yolk mixture.

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Smoked Salmon Appetizer


Ingredients:
6-8 oz of thinly sliced smoked salmon
12 slices rye cocktail bread
1 cucumber
8 oz cream cheese, softened
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon dill weed
4-5 drops bottled hot pepper sauce
fresh dill sprig

Directions:
Beat together the cream cheese, milk, lemon juice, dill weed, and hot pepper sauce.

Spread the cream cheese on rye bread (or directly on cucumber), layer with cucumber, smoked salmon, and fresh dill.