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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
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.

9

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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

  • Added 6 August 2021

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