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Salmon Devilled Eggs

IMG_0643The amount of salmon I used for the eggs was actu­ally about 165 g. These salmon strips were the remains from cut­ting steaks up for our Paleo Salmon Sticks.

Serv­ing: 12

Ingre­di­ents:

  • 6 Eggs
  • 150 g Salmon, Baked
  • 6 Tbsp Mayonnaise
  • 1 tsp Worces­ter­shire Sauce
  • 1 tbsp Capers
  • Sea Salt to taste
  • Freshly Cracked Pep­per, to taste
  • 1 tsp Cayenne Pepper
  • 1 Green Onion, diced

Instruc­tions:

  1. Pre­heat oven to 400 degrees F.
  2. Take eggs out of fridge allow­ing to come to room temperature.
  3. Sea­son salmon with salt pepper.
  4. Bake salmon for approx­i­mately 10 min­utes or until flesh flakes .
  5. Place eggs in a pot, cover with cold water allow to come to a boil.
  6. Reduce heat to a sim­mer for 10 minutes.
  7. Run eggs under cold water until cool.
  8. Slice eggs in half diag­o­nally, remove yolks and place egg whites to the side.
  9. Place yolks, salmon, may­on­naise, worces­ter­shire sauce, and capers into mixer.
  10. Using the pad­dle attach­ment on your mixer, (or bowl and spat­ula) beat on high.
  11. Sea­son with salt & pepper.
  12. Spoon mix­ture into egg whites.
  13. Gar­nish with cayenne and green onions.

Eggs can be cooked and stored in fridge for up to two days before using.

 

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