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Deviled Eggs, Pacific Northwest Style

Source of Recipe


Jean Yates






List of Ingredients



• 1 dozen eggs (homegrown or free-range are best)
  
• One 6-ounce pkg. wild-caught smoked salmon
  
• 6 Tbsp Best Foods or Hellmans mayonnaise
  
• 1/8 tsp dry mustard powder, or 1/2 tsp Dijon mustard
  
• 1 tsp wine vinegar
  
• 1/2 tsp finely minced basil or dill
  
• Powdered chipotle pepper to dust on top
  






Instructions



1. Boil eggs; cool, peel and cut into halves, reserving the yolk in a separate bowl.
   
   
2. Reserve enough salmon from the package to place a dot on top of each egg; flake the rest and mix into the yolks. Add the mayonnaise, mustard, minced herbs and vinegar to yolks; mix to a rough puree.
   
   
3. Stuff eggs with mixture, decorate with a dab of salmon and optional chipotle powder.
   
   Serve these with Pinot gris or Sauvignon blanc.