Smoked Salmon Devilled Eggs
This is my own variation of a summer classic. It has become a family favourite and often appears at special occasion dinners, both in the winter and summer.
¼ cup wild smoked salmon, diced finely
6 eggs, hard boiled and peeled
1 Tbsp capers, crushed and minced
1 Tbsp fresh, finely chopped tarragon (1 tsp dried tarragon)
1 shallot, finely chopped (1 Tbsp chopped green onion or chives)
1 Tbsp gluten free mayonnaise
2 tsp lemon juice
Salt and pepper
Cut the hard boiled eggs in half length wise. Remove the cooked yolks and place them in a small mixing bowl. Mash the egg yolks. Add all the remaining ingredients and mix well. Arrange the egg white portion of the hard boiled eggs on a serving platter. Fill each egg’s cavity with a generous spoonful of the egg yolk and smoked salmon mixture. Top each with a sliver of smoked salmon and a single caper for decoration or sprinkle the top with a dash of paprika.
Serve cold. Makes 12 portions
Tags: Celiac Disease, devilled eggs, eggs, food allergies, food intolerances, food sensitivities, gluten free, grain free, lactose free, legume free, Liana Brittain, smoked salmon, wheat free