- 6 small eggs
- ¼ cup (60 ml) mayonnaise
- 2 pinches of salt
- 1 pinch of pepper
- ¼ tsp. (1 ml) Worcestershire sauce
- ½ tsp. (3 ml) lemon juice
- 18 pieces of smoked salmon “rolled as a rose”
- 6 pieces capers
- 2 tbsp. (30 ml) diced red onion
- 6 bunches of fresh dill
- 6 leaves iceberg lettuce
- 2 tbsp. (30 ml) olive oil
- 1 pinch of light rye bread (croutons)
The best way to prepare devilled eggs is to place the eggs in cold water (at least one inch over the eggs) and bring to a boil. Remove saucepan from heat, cover tightly and let stand for 12 minutes for small, 14 for medium and 15 for large eggs. If a large number of eggs are to be cooked at once, a frying basket can be used to lift them out of the water simultaneously. As soon as the eggs are done, put the pan under running cold water and leave until they are cold. This does not only stop the eggs from overcooking, but also makes them easier to peel.
Shell eggs and with a small, sharp knife, slice them in half. Gently remove yolks and place them in a small bowl. With a fork, finely mash yolks. If using a large amount, the yolks may be pressed through a fine strainer. Add mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fill a piping bag that has a star tip. Pipe in the egg halves. Decorate with the smoked salmon rolled up as a rose. Garnish with capers, chopped onions and fresh dill.
Place the devilled eggs on a bed of lettuce, drizzle with light olive oil, and accompany with light rye croutons. Makes 6 servings.