Tuesday, January 3, 2012

Gluten Free Deviled Eggs - Perfect for Any Ocasion!

Greetings Everyone!! Happy New Year!

I hope everyone is getting ready to have a wonderful and happy New Year! My year started very well, since my husband was home! One of the things that we love to do is walk. What better city to walk in than New York?! After we had a wonderful breakfast, we left our house and enjoyed each others company. Now, the breakfast was actually left over dinner appetizer from New Year's Eve...it was that good ;)
I highly recommend making this dish for holidays, for parties or even for weekends. It is very easy to make and I assure you, your guests will love it! Now, let's get started...

7 eggs, boiled (you can do more, but my special dish works best for 7 :) If you want to use 12 eggs, use 3 oz of salmon, not more. It is too easy to make the eggs too salty)
2 oz smoked salmon, chopped
4 tbsp of grapeseed vegenaise (I prefer grapeseed vegenaise to any other gluten free mayo. This vegan mayo is fantastic, so give it a try!)
2 tbsp of fresh dill, chopped

Boil the eggs first. As a reminder, place the eggs in the cold water and make sure the water covers the eggs. Bring the eggs to a full boil over high heat. Let the eggs boil for 10 minutes. After, drain the eggs and fill the pot with cold water. In the meantime, prepare your dill and smoked salmon and place them in a medium bowl.
After your eggs cool down, peel them, and cut the eggs in half lengthwise. Carefully remove the egg yolks with a teaspoon and place them in the strainer.

After removing all the egg yolks, push them through the strainer with a table spoon. The end product will look like this:
It is an annoying step, however, it makes the egg mixture very velvety and it really makes a difference. Do not skip it! Mix the egg mixture with the smoked salmon, fresh dill, and mayo. If you are making this dish in advance, do not place the mixture in egg whites. Place the mixture about an hour before placing the dish on the table.
With a teaspoon, carefully place the mixture in the egg whites. Be careful not stuffing the eggs, since the egg whites are very delicate and can rip carefully.
After stuffing all the eggs, sprinkle some fresh dill on top. 

No comments:

Post a Comment

Share It


Design by The Blog Boat