Smoked Salmon & Crab Deviled Eggs

Servings 24
Preparation time 30 minutes
Cooking time 15 minutes
Difficulty Easy

Smoked Salmon & Crab Deviled Eggs

Servings 24
Preparation time 30 minutes
Cooking time 15 minutes
Difficulty Easy

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.

Top Tip: 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.

FoDMAP Content

Inulin

Lactose

Sorbitol

Fructose

FOS

GOS

Mannitol

Method

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.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

12 large free-range or organic eggs (at room temperature)

4 tablespoons low FODMAP mayonnaise

150g white crab meat

100g 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

Barry McBride

MSc, Clinical Development Associate

Last updated 25 April 2024

Share this

Try these next

Search recipes, articles, stories:

Never miss a recipe

Subscribe to our newsletter and receive 10% OFF your next purchase

Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Take Control of FODMAPs with FoodMarble’s RDA Ring

Personalizing Your Food Library for Better Health

Simplify Your Food Choices with FoodMarble’s Barcode Scanner

Meet the Marblers: Allan’s Story

Meet the Marblers: Kathleen’s Story

Meet the Marblers: Holly’s Story

Getting
Started Guides

Smoked Salmon & Crab Deviled Eggs

Smoked Salmon & Crab Deviled Eggs

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.

Top Tip: 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.

FoDMAP Content

Method

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.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

Barry McBride

Try these next

Search recipes, articles, stories:

Never miss a recipe

Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Take Control of FODMAPs with FoodMarble’s RDA Ring

Personalizing Your Food Library for Better Health

Simplify Your Food Choices with FoodMarble’s Barcode Scanner

Meet the Marblers: Allan’s Story

Meet the Marblers: Kathleen’s Story

Meet the Marblers: Holly’s Story

GettingStarted Guides

Smoked Salmon & Crab Deviled Eggs

Smoked Salmon & Crab Deviled Eggs

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.

Top Tip: 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.

FoDMAP Content

Method

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.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

Barry McBride

Try these next

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Search recipes, articles, stories:

Never miss a recipe

Getting
Started Guides