Devilled Eggs Stuffed with Smoked Salmon

With farmer grandparents, eggs were always plentiful, so we naturally had them often in one form or another. My mother often made very traditional stuffed eggs that she flavored with Durkee Sauce to entice me to eat mine.

Later as a vocational home economics teacher, I had to practice what I preached which meant that I had to eat what I was teaching including eggs during the unit called “The Incredible Edible Egg”, a familiar slogan developed by the American Egg Board who also was kind enough to provided us with a kit chocked full of good information.

No one food has it all, including eggs, but eggs are naturally gluten free which is a good thing for Celiacs and those with non-celiac gluten intolerance. The bad news is eggs—when looking at both yolks and whites—are high in saturated fats and cholesterol. The good news is that they are a very good source of riboflavorin, vitamin B12 and phosphorus, protein and selenium.

Any you know what? If you eat only the egg white, you are eating a food that has no cholesterol and no saturated fat, making my Devilled Eggs Stuffed with Smoked Salmon (recipe follows) a wonderful choice for those who are gluten free. Because this recipe only uses the white of the egg, this recipe Actually, this dish is kind to folks with have to multiple food allergies such those who need to avoid corn, soy, and nuts of all kinds. To be honest, this one is so yummy you will want to find all kinds of ways to incorporate these babies into everyday meals.

 Here Is My Recipe:

8 large eggs, boiled, peeled, cut in half and yolks removed

1/2 cup sour cream

6 ounces cream cheese, softened to room temperature

2 tablespoons Hellmann's mayonnaise

1 1/2 teaspoons lemon juice, freshly squeezed

1 tablespoons dried chives

4 ounces smoked salmon, cut into small pieces

1 teaspoon salt

2 tablespoons capers, drained

1/2 tablespoon dried dill weed

1 teaspoon smoked paprika for garnish

Here is how I put this recipe together:

1. Place eggs in a saucepan. Cover eggs with tap water. Place saucepan over medium-high heat; bring to a boil. When water begins to boil, remove from heat and allow to sit for 15 minutes.

2. Pour water off and replace with cold water to stop the cooking process. Peel eggs and cut in half lengthwise; remove yolk and set aside.

3. In a large mixing bowl, place egg yolks, sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt and capers. Using an electric mixer, beat until mixture is light and fluffy.

4. Place cooked egg whites on an egg plate. Carefully fill centers, pilling fluffy stuffing high. To garnish, liberally sprinkle entire egg plate with dried dill weed.

5. Using your forefinger and you thumb, sprinkle smoked paprika over stuffed eggs allowing just a little to drift over entire egg and onto the plate for a very nice contrast.

Author's Note: You may have extra stuffing left. If so, simply place in small bowl in center of the stuffed eggs surrounded by (gluten free) crackers for dipping.

Servings: 8

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Inactive Time: 45 minutes

Total Time: 1 hour and 20 minutes

Nutrition (per serving): 250 calories, 106 calories from fat, 12 g total fat, 35.1 mg cholesterol, 1147.2 mg sodium, 86 mg potassium, 4.5 g carbohydrates, <1 3.5="" 30.3="" fiber="" font="" g="" protein.="" sugar="">

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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