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Salmon devilled eggs
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Total Time:
30 minutes
30 minutes
Ingredients:
- 8 large free-range eggs
- 25 g smoked salmon
- 4 sprigs of fresh dill plus extra for serving
- 1 pinch of cayenne pepper
- 1 large free-range egg yolk
- 2 teaspoons Dijon mustard
- 1/2 lemon (20ml juice)
- 100 ml olive oil
- 100 ml sunflower oil
Instructions:
- - Cover the eggs with cold water in a saucepan and bring to a boil. Simmer for 6 minutes, then drain and cool the eggs in cold water. - Peel and halve the eggs lengthways, then scoop the yolks into a bowl and mash roughly. Set aside. - Make mayonnaise by whisking the egg yolk, mustard, and lemon juice until frothy. - Combine the oils and slowly drizzle into the egg mixture, whisking constantly until combined. - Season with sea salt and black pepper. - Add 60g of mayo to the egg yolks. - Stir in finely chopped salmon, dill fronds, and cayenne pepper. - Mash to combine and spoon into the egg whites. - Top with extra dill and serve immediately.
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