Into the Wild

Devilled Eggs with
Smoked Salmon, Fennel, and Capers

Courtesy of Abby Mandel and Chicago’s Green City Market

Preparation Time: 10 minutes
Serves 8 people

4 large organic eggs, hard-boiled, cooled, peeled, halved lengthwise
2 tablespoons each: light sour cream, tiny-diced fennel*, and smoked salmon
2 teaspoons each: mayonnaise, minced red onion, drained capers
Salt and freshly ground pepper to taste
For garnish, 1 teaspoon snipped chives

1. Put yolks in small bowl. Use fork to mash. Add sour cream and mayonnaise. Mix until smooth. Stir in fennel, smoked salmon, onion, and capers. Taste; adjust seasoning (be careful, as smoked salmon can be very salty).

2. Spoon mixture into whites, dividing evenly, and smoothing surface. (Alternately, a pastry bag fitted with a fluted tube can be used.) Garnish with chives. Can be made several hours ahead and refrigerated, covered loosely with plastic wrap.

*Celery can be substituted for fennel; the taste is different, but the crunch is there.