Who doesn’t love a good deviled egg? Really they should be called Heavenly eggs because that’s what they are. Well, here is my spin on the deviled egg based on my daughter’s visit and her special taste buds!

Deviled Eggs
1 dozen eggs
1 1/8 cup mayonnaise
1 Tbs yellow mustard
1 Tbs fresh lemon juice
1 tsp celery salt
1/2 tsp white pepper

Place the eggs in cold water in a pot and cover with water about one inch above the eggs. Bring to a boil then turn off the heat.  Leave them on the stove and cover for 10 minutes.. Remove from the heat and drain. While the eggs are still in the pot, gently agitate the pot on the counter surface causing the eggs to knock up against the inside walls of the pot. This causes the egg shells to crack. Run under cold water for several minutes until the eggs are cool enough to handle. Remove the shells. Slice the eggs in half and remove the yokes placing them in a medium zip lock bag. Do not seal the bag and run a rolling pin over the yokes in the bag making sure none of the yokes push out. Next add the rest of the ingredients to the bag and squish until everything is smooth and incorporated. Snip a small opening in one of the corners of the bag and pipe into the egg halves. (It’s a great and clean way to get the kids involved).

Homemade Gravlax
1 Lb fresh Salmon
1/2 cup fresh chopped dill
1 cup Kosher salt

On a piece of tin foil large enough to wrap the salmon, layer 1/2 cup of the salt. Lay the salmon on top and evenly distribute the dill. Next layer the remaining salt on top and tightly wrap in the foil. Place foil in a zip lock bag and remove as much air as possible. Seal the bag and place in the refrigerator for 24 to 48 hours. Remove the salmon and rinse off the salt. Place in an ice bath for about ten minutes then dry and slice.

Top each deviled egg with a slice of salmon and a little slice of kosher dill baby pickles. Delicious!

Enjoy!

Heidi

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