Deviled eggs are a bit of a retro throwback, but I love them as a Christmas canapé because they’re easy to prepare and are low FODMAP. Deviled eggs are usually served plain but I’ve added some crab and smoked salmon for a bit of festive luxury.
These can be prepared a day in advance, just don’t fill the eggs until you’re ready to serve. A good tip to keep the yolk centred, for presentation purposes, is to leave the eggs on their side (as opposed to upright in a carton) the day before you cook them.
Difficulty Rating: Easy
Prep/Cooking Time: 45 minutes
- 12 large free range or organic eggs (at room temperature)
- 4 tablespoons low FODMAP mayonnaise
- 150 grams white crab meat
- 100 grams smoked salmon, chopped finely
- 2 teaspoons dijon mustard
- 2 teaspoons capers, chopped
- Small handful chives, chopped
- Small handful dill, chopped
- 1 teaspoon smoked paprika (optional)
- Lemon juice and salt to taste
- Bring a large saucepan of water to the boil. Carefully place the eggs in and boil for 1 minute. After 1 minute turn the heat off and leave the eggs in the saucepan for 12 minutes.
- Get a large container of cold water ready. Once the 12 minutes have elapsed transfer the eggs into the cold water. Leave the eggs for 15 minutes before peeling them.
- Halve the eggs lengthways and carefully remove the yolks from each half.
- Put the yolks in a bowl and add the mayonnaise, mustard, some salt and a squeeze of lemon juice. Whisk together until smooth.
- Divide this mixture into 2 bowls. Add the smoked salmon, capers and dill to one.
- Add the crab, chives and smoked paprika to the other.
- Taste each for seasoning and then pipe or spoon into the egg halves.
- To serve, sprinkle with chives, dill and the optional smoked paprika.
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