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Deviled Eggs

Prep Time:

15 Minutes

Cook Time:

10 Minutes






150g cold-smoked gravlax
12 large eggs
60ml cream
30ml Dijon mustard
30ml Mayonnaise
2 tsp lemon juice
Salt and pepper to taste
Traviar and dill for garnish


Hard boil the eggs and cool.
Halve the eggs and remove the yolks and  put into a food processor (a bowl and stick blender can also be used,  or if neither is available just chop the gravlax as finely as possible)
Add all other ingredients to the yolks and blend well.
Pour  the yolk mixture into a large zip-lock bag and then cut about ½ cm off  one of the bottom corners, to turn it into a pastry bag.
Gently squeeze the mixture evenly among each of the 24 egg white halves.
Garnish with the Traviar and dill.

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