Deviled eggs with smoked salmon, fennel and capers
Time 35 minutes
Yields Serves 8
(Luis Sinco / Los Angeles Times)
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While also a good source of protein, iron and vitamins A and D, a deviled egg—or just half a deviled egg is a wonderful treat, well worth the splurge.
Celery can be substituted for the fennel; the taste is different but the crunch is there.
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1
Place the yolks in a small bowl. Use a fork to mash them. Add the sour cream and mayonnaise. Mix until smooth. Stir in the fennel, smoked salmon, onion and capers. Taste; add salt and pepper to taste. (Be careful, as smoked salmon can be very salty).
2
Spoon the mixture into the whites, dividing evenly, and smoothing the surface. (Alternatively, a pastry bag fitted with a fluted tube can be used.) Garnish the eggs with chives.
Make Ahead:
These can be made several hours ahead and refrigerated, covered loosely with plastic wrap.
