Makes 12 servings. Difficulty
12 eggs 1/2 cup sour cream 1 teaspoon gf dijon mustard 1/2 teaspoon curry powder Dash gf hot sauce Salt & freshly ground black pepper 1 cup mayonnaise 3 garlic cloves, minced 1 teaspoon lemon juice, or to taste 2-3 Tablespoons basil oil 1 pound thinly sliced smoked salmon Fresh dill for garnish
In a large saucepan, cover eggs with water and bring to a boil. Reduce heat & simmer for about 12-14 minutes.
Drain eggs and transfer to a bowl of ice water. Let cool completely.
Remove shells. Cut a thin slice from rounded ends so eggs will stand upright. Slice 1 inch off top of each egg. Carefully scoop out yolks from pointed ends. Transfer yolks to a bowl.
To make deviled egg mixture: Using a fork, finely mash yolks. Stir in sour cream, dijon, and curry powder. Season to taste with gf hot sauce, salt and freshly ground black pepper.
Spoon filling into a plastic bag. Using scissors, cut 1/2 inch from corner of bag and pipe filling into egg whites.
To make aioli: In a medium bowl, combine mayonnaise, garlic and lemon juice. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve: Arrange smoked salmon slices on chilled salad plates. Puddle a little garlic mayonnaise (aioli) in center of each plate and top with a deviled egg. Drizzle basil oil around perimeter of egg. Garnish with fresh dill.
This is an elegant first course - perfect for a special occasion.