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.

Recipe

Difficulty Rating: Easy

Prep/Cooking Time: 45 minutes

Servings: 24

Ingredients

1. 12 large free range or organic eggs (at room temperature)
2. 4 tablespoons low FODMAP mayonnaise
3. 150 grams white crab meat
4. 100 grams smoked salmon, chopped finely
5. 2 teaspoons dijon mustard
6. 2 teaspoons capers, chopped
7. Small handful chives, chopped
8. Small handful dill, chopped
9. 1 teaspoon smoked paprika (optional)
10. Lemon juice and salt to taste

Method

1. 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.
2. 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.
3. Halve the eggs lengthways and carefully remove the yolks from each half.
4. Put the yolks in a bowl and add the mayonnaise, mustard, some salt and a squeeze of lemon juice. Whisk together until smooth.
5. Divide this mixture into 2 bowls. Add the smoked salmon, capers and dill to one.
6. Add the crab, chives and smoked paprika to the other.
7. Taste each for seasoning and then pipe or spoon into the egg halves.
8. To serve, sprinkle with chives, dill and the optional smoked paprika.

Barry McBride, MSc, Clinical Development Associate

17 December, 2020 | Food, Recipes