Salmon Devilled Eggs

The 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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• Japanese Devilled Eggs (lcbo.com)