from Jean Yates, Avalon owner

This is a delectable appetizer for alfresco dining. The smoked salmon in the mix adds a salty/sweet buttery richness that adds a whole new dimension to the lowly deviled egg.

Have with Pinot gris or sauvignon blanc. Recommended wines are listed at right.

Deviled Eggs Pacific Northwest Style

Ingredients:
1 dozen eggs, homegrown or free range are best
1 6 oz package wild caught smoked salmon
6 Tablespoons Best Foods or Hellmans Mayo
1/8 teaspoon dry mustard powder or 1/2 teaspoon dijon mustard
1 teaspoon wine vinegar
1/2 teaspoon finely minced basil or dill
powdered chipotle pepper to dust on top

Boil eggs, cool, peel, and cut into halves, reserving the yolk in a separate bowl.

Reserve enough salmon from the package to place a dot on top of each egg, flake the rest and mix into yolks.

Add to yolks and salmon- mayo, mustard, minced herbs, vinegar. Mix to a rough puree.

Stuff eggs with mixture, decorate with dab of salmon and optional chipotle powder.