Sustainable Ballard’s 100 Mile Diet

Smoked Salmon Stuffed Eggs

adapted from The Herbal Kitchen by Jerry Traunfeld

• 12 large eggs
• 1/2 c. sour cream
• 3/4 tsp salt
• 1/2 c. diced cold smoked salmon
• 2 TB finely chopped chives
• 2 TB chopped chervil or 1 TB chopped dill

1. Put the eggs in a large pot and cover with cold water. Bring the water to a boil, cover the pot, and remove it from the heat. Exactly 18 minutes later, pour the hot water out and run cold water into the pot until the eggs are cool. Peel the eggs.

2. Cut the eggs in half lengthwise and remove the yolks. Mash the eggs with a fork in a mixing bowl. Beat in the sour cream and salt, then stir in the salmon, chives, and chervil or dill. Spoon the filling back into the hollows of the whites. Cover and refrigerate the eggs until you are ready to serve. Garnish with chive tips and chervil or dill sprigs.